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Tex-Mex Chicken Casserole

4

0 min

Tex-Mex Chicken Casserole

Tex-Mex Chicken Casserole Photo 1

Time

0 min

Serving

8 persons

Calories

480

Rating

4.00★ (37)

Cuisine

Author: Victoria Buriak
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Ingredients

  • bag nacho cheese-flavored corn chips (such as Doritos®): 1 piece (10 ounce, crushed)
  • butter: 1 Tbsp
  • onion: 1 piece (chopped)
  • tomatoes: 1 can (14.5 ounce can, diced)
  • condensed cream of chicken soup: 1 can (10.75 ounce can)
  • cream of mushroom soup: 1 can (10.75 ounce can)
  • green Chilis: 1 can (4.5 ounce can, chopped)
  • milk: 0.33333 cup
  • sour cream: 2 Tbsp
  • chili powder: 1 tsp
  • ground cumin: 1 tsp
  • ½ cups chopped cooked chicken: 2 piece
  • sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)

Metric Conversion

Stages of cooking

Tex-Mex Chicken Casserole Photo 21
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  1. Preheat oven to 350 degrees F (175 degrees C).
    Tex-Mex Chicken Casserole Photo 2
  2. Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
    Tex-Mex Chicken Casserole Photo 3
  3. Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
    Tex-Mex Chicken Casserole Photo 4
  4. Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
    Tex-Mex Chicken Casserole Photo 5
  5. Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
    Tex-Mex Chicken Casserole Photo 6

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