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Mexican Chicken–Midwest Style!
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Description
It’s more Midwest than Mexican (hello, cream of chicken soup!), but I have fond memories of having this for dinner when I was a kid. Oh so bad for you, but oh so good!
Ingredients
- 3 cups Cooked Chicken, Diced
- 2 cans Cream Of Chicken Soup
- 1 can Rotel
- ½ bags Fritos (crushed)
- 2 cups Shredded Colby-jack Cheese
- 2 cups Uncooked Rice
Preparation
Preheat oven to 375F.
In a large greased casserole dish, combine chicken, soup, Rotel, Fritos, and 1/2 cup of the cheese. Top with remaining cheese, cover and bake for 45 minutes.
Go ahead and start your rice, preparing it according to the package directions.
Remove cover from casserole and bake for an additional 15 minutes, or until cheese is bubbling and starting to brown. Let it sit for a few minutes before serving so you don’t burn your mouth on its deliciousness. Serve over rice.
You can swap out cream of chicken soup for celery or mushroom, and use whatever type of cheese you like.
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