Chicken Mexican Casserole

Chicken Mexican Casserole from The Best Blog Recipes
What’s better than a mexican casserole for dinner?  Nothing!  
You know what’s even more exciting for me than a yummy mexican casserole? It’s the fact that this is a family recipe that my mom sent to me.  I knew she had been making it for years but just hadn’t gotten around to trying it since we live thousands of miles apart.  
Ok, I’m a dork.  
In the middle of my post I had to Google it and our cities are actually 833 miles apart.  It really does seem like thousands since I don’t get to see her as often as I would like.  
Thank you mom, and thank you family for making this dish!  It is a definite keeper and will be oun our mexican food rotation for sure!
Chicken Mexican Casserole

Chicken Mexican Casserole


  • 2-3 chicken breasts, cut into bite sized pieces [I used 2 large breasts for my casserole]
  • 2 cans rotel tomatoes
  • 1 can cream of mushroom soup
  • 6-7 medium sized tortilla's, torn into bite sized pieces
  • 2 cups cheddar cheese, shredded
  • 1 small can black olives, sliced
  • 1 medium yellow onion, chopped


Mix chicken, rotel tomatoes, cream of mushroom soup, torn tortillas, cheddar cheese, olives and yellow onion in a large bowl. Stir to mix all ingredients. Preheat your oven to 350° and spray the bottom of a 9x13 casserole dish with cooking spray. Pour all ingredients into casserole dish and cover with foil. Bake at 350° for 50 minutes. Uncover and let cook for an additional 10 minutes.

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    • says

      Hey Amber,
      Thanks for the invite! I just went over and linked up a few recipes for this week. I’m also following you on GFC, FB, Pinterest and have added your Party Button to my Monday list so that my readers can find you too!

      I’d love for you to follow me back if you haven’t already :)

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