I’m so excited to share a recipe with you guys!
But, since I’m a perfectionist, the picture has to look good to eat. Most of the times it doesn’t look good or to my eyes “good to share”.
I finally just took a chance and it turned out “perfect”. (Problems of being a blogger)
Chicken Tortilla Casserole
This is a recipe that my mom taught me to make I want to say 15 years ago. It was right up our ally; quick, easy, and delicious!
It never ‘officially’ had a name to the dish until I made it up one night for Joe early in our marriage. It has chicken and tortilla chips and it’s a casserole so…BOOM! Chicken Tortilla Casserole!
It makes it in my meal planning about twice a month (yes, I can meal plan up to an entire month! I’ll have to share how I do that too!)
It’s a dish that can be used as a dip or as a main dish. I usually serve it with a side of white rice (we eat a LOT of rice in our house. Izzy will often say that rice is her favorite food!)
- 2 chicken breast (cooked and shredded)
- 1 can Rotel
- 1 can Cream of Chicken soup
- 1 can Cream of Celery soup
- 1 small onion (minced)
- 1 teaspoon garlic
- salt and pepper
- 2-3 handfuls of Corn Tortilla Chips (keep the rest for a side)
- 1 8oz bag Mexican style cheese
- *Additional: you can add pepper flakes for added heat.
- Place chicken breast in a large pot and cover with water just at the level of the chicken. Cook on medium heat for about 15-20 minutes lid covering pot or until chicken can easily shred.
- Pre-heat oven to 350 degrees, prep 9 x 7 inch casserole dish with cooking spray. (casserole dish can be bigger, this is the usually size I use)
- Once chicken is fully cooked, drain remaining amount of water in the pot and return to stove. Begin to shred the chicken using two forks or a large wooden spoon while in the pot.
- Turn stove on medium heat and add can of Rotel, Cream of Chicken, and Cream of Celery and stir together. Add onion and garlic and add salt and pepper to preferred taste (*add pepper flakes if desired)
- Bring ingredients to a boil. Begin to add chips to the mixture. Do NOT crunch the chips but gently mix the chips. Let chips absorb mixture by letting it sit and cover with lid, about 5 minutes.
- Turn heat off when chips are soft and begin to add 1 1/4 cup of cheese to the mixture.
- Pour mixture to the casserole dish. Spread mixture evenly and then add reminding amount of cheese on to the top of the mixture.
- Bake in the oven for 10-15 minutes or until cheese is melted on top.
- Remove from oven and let sit for 5 minutes.
- Serve with side of white rice, tortilla chips, or guacamole.
- Serving size: 6-8
It is truly a delicious meal and very quick and simple to make! I know my family loves it and my toddler approves of it too! You can double the recipe for a larger crowd.
Let me know if this recipe worked for you or if there is something else you would like to see!
Have a Lovely day!