It’s casserole season…

October 16th, 2008 by katie

Since you always do what I say, you now have several cups of cooked chicken and chicken stock. You are ready to make a casserole! But what to make? The economy is tight so it needs to be cheap. Come to think of it, your neighbor is having a harder time than you are so maybe the recipe should easily make two? Ok, since we are making it for multiple families it needs to be comforting and familiar. Finally, it should be filling and hearty. Oh yeah and it should taste good too.

We don’t eat a lot of casseroles, since most of the members of the Chaos family prefer their food not to touch. Also, I have a love/hate relationship with condensed cream soups. I loathe their processed-ness but, at the same time, so many wonderful foods from my childhood contain them! This recipe is actually Daddy Chaos’s favorite casserole. It is one his mother used to make for him and I have endeavored to prepare correctly for approximately 7 years now. Some of you will recognize it as a version of King Ranch Chicken. Anyone less familiar with Texan cuisine will be comfortable with my generic name: Mexican Chicken Casserole or as his family calls it plain ol’ Chicken Casserole.

Mexican Chicken Casserole

serves 8, Prep: 15 min, Cook: 45 min

  • 2lbs chopped cooked chicken
  • 1 (10 ¾ oz) can cream of mushroom soup
  • 1 (10 ¾ oz) can cream of chicken soup
  • 1 cup chicken broth
  • 1 (10 oz) can diced tomatoes and peppers, drained, Rotel
  • 8oz Velveeta, shredded (yes, I am the devil)
  • 1 (15 oz) bag Nacho Cheese Doritos
    Serve with rice and corn
  1. Cook and chop 2lbs of boneless skinless chicken breasts, or use about 4 cups leftover cooked chopped chicken from any source.
  2. Preheat oven to 350°F. In a large bowl, combine soups, chicken broth, and tomatoes, stir.
  3. In a medium/large casserole sprinkle half the chicken, cover with half of the soup mixture, the sprinkle with half the cheese.
  4. Repeat layers with remaining chicken, soup mixture and cheese.
  5. Top with enough crushed Doritos to cover.
  6. Bake uncovered for 45 minutes until chips are brown and casserole is bubbling.
  7. While the casserole is in the oven prepare 8 servings of rice and vegetables. I like corn. Also, clean up the dishes and wipe down the counters. Mwahahaha

When you bake this, do not freak out if the chips look like they are burning. I generally do and for 7 years I have baked this covered to prevent the burnt chip look. The result being my casserole is always too runny. I guess I would rather have my husband complain about it being too runny than for the chips to look burnt, even though they taste absolutely fine. Don’t be like me! Have the courage to leave the casserole alone. This is also a great recipe to bring a neighbor who might need a good, hot meal. It is easy to prepare and very, very filling.

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Posted in Budget, Easy, Main Dish

4 Responses

  1. Rayrena

    Where do you guys live? Can I move in and be the neighbor next door?

  2. Stacy

    Sounds yummy! Can we Come for dinner?

  3. noble pig

    I’m pretty sure I would eat anything with Doritos! Yum!

  4. alexandra's kitchen

    It definitely is the season for casseroles, though it doesn’t quite yet feel like it in SoCal. This is making me excited for Thanksgiving on the East Coast.

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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