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You are here: Home / Recipes / Chicken Mexicana Casserole

Chicken Mexicana Casserole

April 9, 2015 by Briana Carter

Chicken Mexicana Casserole - Freezer Friendly Meal

This Chicken Mexicana recipe comes to me via this church cookbook I mentioned when I posted this Chicken Velvet Soup recipe. It is a recipe included by my grandmother, who got it from my aunt, who told me when they were in the military stationed in Belgium, her friend gave her this recipe. Got it!?

Nacho tortilla chips line the base of this dish combined with cream soups, chicken, broth, and the delicious taste of tomatoes with green chilies. Finally, topped with Mexican cheese. It is a delicious casserole that was a favorite of mine when I was growing up. I think your family will enjoy too! It has Doritos in it, so it has to be good!

Dorito lined Pans

It is an economical choice as you can purchase all of these ingredients at Aldi. I boil a whole chicken and use about half of the meat for this recipe and the other half for my Great Aunt Penny’s Creamy Enchilada recipe.

It is a very easy freezer friendly recipe. Freeze in a 9 1/2″ x 11″ aluminum baking dish or if you want single serving meals, you can freeze in smaller aluminum pans. I like to do it this way since I have a couple of picky eaters in my household so it makes it easier to divide into smaller aluminum pans. I found these smaller ones at the Dollar General store for around $2 for 4.

Chicken Mexicana
Serves: 6 servings
Ingredients
  • 3 cups shredded chicken
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 can diced tomatoes with green chilies
  • 1 package nacho tortilla chips
  • 2 cups Mexican style cheese.
Instructions
  1. Preheat oven to 350 degrees.
  2. Place crushed nacho tortilla chips on bottom of greased baking dish.
  3. In a large mixing bowl, combine chicken, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies.
  4. Pour mixture over nacho tortilla chips.
  5. Top with 2 cups Mexican cheese.
  6. Bake for 30 minutes or until cooked thoroughly.
3.2.2925

Like this recipe? Want to stock your freezer with chicken meals? Here’s 8 Freezer Meals you can make in one hour or less! FREE detailed instructions, shopping list, and printable labels.

View the Recipe Index for a complete list of recipes. For the most recent vegetarian recipes posted on the blog, go here. To view all the recipes post on the blog, go here.

Filed Under: Recipes Tagged With: Aldi Recipes, Recipes

Tagged With: Aldi Recipes, Recipes

Comments

  1. Melissa Davis says

    October 1, 2017 at 6:18 pm

    Do the chips become soggy?

    • Briana Carter says

      October 4, 2017 at 8:50 am

      I haven’t had that happen!

  2. Katelyn says

    July 15, 2017 at 12:56 pm

    Do the chips get soggy if you freeze it?

  3. Thelia Farmer says

    March 6, 2017 at 11:43 pm

    This recipe is fabulous. My husband doesn’t care for chicken. But I made this and he said it was very flavorful. He enjoyed it. He said it is definately a keeper recipe. I think it will be a meal at least once a month in our house.from now on. By the way I left out the bottom layer of chips for fear it would make them soggy. It was good without them on the bottom also. Less fattening. I did also add 1 tsp chili powder. Never hurts to tweet recipes for a little more flavor to taste. Thank you for the recipe

  4. Barb Jowett says

    January 28, 2017 at 9:13 pm

    Do you freeze this before it is baked or after. I love putting meals in freezer for those busy weeks. Thank you

    • Briana Carter says

      February 1, 2017 at 7:52 am

      I freeze it before I bake it! :)

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