Name: Quick Mexicali Chicken Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Condensed cream of chicken soup, undiluted - 1 (10.5 ounce) can; Diced tomatoes with green chiles (such as RO*TEL® Original), drained - 1 (10 ounce) can; Sour cream - ½ cup; Milk - 2 tablespoons; Taco seasoning mix - 1 ½ tablespoons; Cayenne pepper - ¼ teaspoon; Cubed cooked chicken - 3 cups; Shredded Cheddar cheese, or more to taste - 2 cups; Crushed tortilla chips - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quick Mexicali Chicken Casserole

1. Condensed cream of chicken soup, undiluted - 1 (10.5 ounce) can

2. Diced tomatoes with green chiles (such as RO*TEL® Original), drained - 1 (10 ounce) can

3. Sour cream - ½ cup

4. Milk - 2 tablespoons

5. Taco seasoning mix - 1 ½ tablespoons

6. Cayenne pepper - ¼ teaspoon

7. Cubed cooked chicken - 3 cups

8. Shredded Cheddar cheese, or more to taste - 2 cups

9. Crushed tortilla chips - 1 cup

How to cook deliciously - Quick Mexicali Chicken Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.

3. Stage

Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.