Fiesta Chicken Casserole

Fiesta Chicken Casserole – chicken, rice, chicken soup, Rotel, cheese and tortilla chips – Quick Mexican recipe that is ready in 30 minutes!! SOOO good! Use mild Rotel if you are worried about the heat. Everyone licked their plates clean!

Fiesta Chicken Casserole - chicken, rice, chicken soup, Rotel, cheese and tortilla chips - Quick Mexican recipe that is ready in 30 minutes!! SOOO good! Use mild Rotel if you are worried about the heat. Everyone licked their plates clean!

We’ve been making a lot of Mexican beef casseroles, so I thought it was time to try a Mexican chicken casserole.  This is very similar to King Ranch Chicken but with rice.

This is a really quick weeknight meal.  I used some leftover rotisserie chicken for the casserole and it came together in less than 5 minutes.  This was great!  We both cleaned our plates and went back for seconds.  It was hard to stop eating.  It was even good the next day for lunch.   Next time I make this (there will be a next time) I might use Doritos instead of plain tortilla chips.  I think that would put this over the top!

Fiesta Chicken Casserole - chicken, rice, chicken soup, Rotel, cheese and tortilla chips - Quick Mexican recipe that is ready in 30 minutes!! SOOO good! Use mild Rotel if you are worried about the heat. Everyone licked their plates clean!
Fiesta Chicken Casserole - chicken, rice, chicken soup, Rotel, cheese and tortilla chips - Quick Mexican recipe that is ready in 30 minutes!! SOOO good! Use mild Rotel if you are worried about the heat. Everyone licked their plates clean!

Yield: serves 4 to 6

Fiesta Chicken Casserole

prep time: 5 MINScook time: 35 MINStotal time: 40 mins

ingredients:

  • 3 cups cooked chopped chicken
  • 1 cup instant rice (uncooked)
  • 1 (10.75-oz) can cream of chicken soup (I used 98% fat free)
  • 1 can Rotel diced tomatoes and chiles, undrained
  • 2 Tbsp milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup crushed tortilla chips or Doritos

instructions:

  1. Preheat oven to 350ºF.
  2. Combine chicken, rice, soup, Rotel, seasoning, milk and 1-1/2 cups of cheese.  Pour into a lightly greased 9×9 pan.  
  3. Cover and bake for 30 minutes.  Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.

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Comments

  1. I made this and wrote about it here. I used leftover turkey from Thanksgiving and it was super yummy. Thank you for posting such awesome recipes. I just love reading your blog.

  2. I make this recipe with a block of velveeta instead of cheddar cheese and it is wonderful!! I also use doritos. We eat ours over rice but I will try this one with it in the casserole.

  3. I sent this recipe to my husband yesterday as soon as I saw it. He was so excited to try it, so we had it for dinner last night. It was REALLY yummy and very filling! We WILL be making this again!! Thanks Stephanie!

  4. I have some sort of mexican casserole on our menu at least twice this month but this one might be making it to next month's! it looks yummy!!!

  5. Thanks for this recipe! I am a new subscriber to your blog and so far, I have been saving most of your recipes in my recipe file. This one will be on the table this week!

  6. This looks so delicious! I always enjoy seeing what you come up with and as an Auburn fan I love watching you succeed! I'm hosting a contest at kirbyathome.blogspot.com for a free digital scrapbook software that you may like! You should check it out! War Eagle!

  7. Looks yummy! Now I know what I'll use the crock pot chicken for after today.
    Where did you get the dish used in the picture? Love it.

  8. Hi! So, I made your butterfinger bites.. oh man, amazing. So delicious. Thanks for sharing the recipe. I blogged about it today! 🙂 Happy Tuesday!

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