This is a wonderful comfort food that my grandmother made for us on a regular basis. This dish tastes like home to me and I can’t get enough!
Preheat oven to 350ºF. Grease a 9×13 casserole dish and pour the tortilla chips into the bottom of the dish.
Debone chicken and place in a mixing dish. Add the cream of mushroom soup, drained Rotel, and mix in with the chicken. Pour chicken mixture over the tortilla chip layer.
Sprinkle the casserole with shredded cheese. Bake for 40–45 minutes.
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I made this casserole for dinner tonight and we liked it very much. Even my daughter who doesn’t do ‘spicy’ which it is not–but is to her. I will be making this again but next time I may use baked chicken instead of the rotisserie.
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4 Comments
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bellaamour440045 on 8.15.2011
I’m going to make this for dinner this week. I have everything in the frig. I will let you know how it goes. Sounds great.
susiesunshine on 3.10.2011
The chips kind of form like a hard layer at the bottom, they aren’t soggy but a bit moist.
I kind of just eyeball the amount of chips I add- the 3 cups was just an estimate. I just put a thin layer of crushed chips on the bottom of the pan. One time I made the casserole with a really thick layer of chips and it wasn’t near as good. Good luck- hope this helps!
rivergirl10 on 3.7.2011
Sounds so simple and so good. The chips don’t get soggy??
cometcat1 on 3.7.2011
Sounds really good, but I’m not a confident cook so I have a question! is it 3 cups chips…then you crush them, or 3 cups measured after you crush? Please help! Thanks.