Mexican Chicken Casserole

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We LOVE mexican food!  I’m quite certain it shows up on our meal plan weekly, & sometimes it’s hard for me to not have it more often than that!  Luckily, it’s something we both enjoy, so Caleb doesn’t complain.  This particular mexican dish has been a favorite of ours for several years now.  It’s a nice change up from our typical tacos or enchiladas for our mexican fix.

The blue corn chips in this dish give the casserole a distinct look which is kind of fun.  Obviously, white or yellow corn chips would work just fine too, but we’ve come to really enjoy these yummy chips.  In case you’re wondering, they are the Simply Balanced blue corn chips from Target, otherwise known as Tar-jay in our house :).

I love having cooked, shredded chicken already prepared & in the freezer which makes throwing this casserole together a breeze.  I like to use homemade cream of chicken soup in this recipe whenever I can {I’ll try to get that recipe up soon!}, but the canned or carton variety work too.

Mexican Chicken Casserole

12 oz. bag tortilla chips {I use Simply Balanced blue corn chips from Target}

1 lb cooked, shredded chicken

2 cans cream of chicken

1 c. milk

1/2 t. onion powder

7 oz can chopped green chilies

1 c. salsa

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

In a 9″x13″ baking dish, layer half of the tortilla chips, then half of the cooked chicken.  Mix together soup, milk, onion powder, green chilies & salsa.  Pour mixture over the top of the chips & chicken.  Layer with the remaining chips & then the remaining chicken.  Top with shredded cheese.

Bake for 30-40 minutes, or until cheese is bubbly & starting to brown.


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