Love Mexican? Whip up this quick & easy southwestern chicken casserole using prepared and packaged foods that tastes like you’re south of the border.
We love Mexican food in our house, whether it’s the standard tacos, enchiladas or burritos or a dish that incorporates all our most loved south of the border flavors.
This chicken casserole is easy to make, using canned, prepackaged and already prepared food. It’s great to whip up on a night where everyone is going in different directions and eating at different times because it heats up so well. It turned out scrumptious! My husband even said that it was delicious and that is a high compliment coming from him!
By the way, it freezes well too and is great for taking into work for lunch.
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Love Mexican? Whip up this quick & easy southwestern chicken casserole using prepared and packaged foods that tastes like you're south of the border.
- 1 pkg 20-oz Southwest Style Hash Browns (I used Simply Potatoes brand found in the diary aisle)
- 1 can 10.5-oz condensed cream of chicken soup (you can use the 98% fat free version)
- 1 can 10.5-oz condensed cream of mushroom soup (you can use the 98% fat free version)
- 1 can 10-oz Rotel Original Diced Tomatoes & Green Chilies, undrained
- 1 rotisserie chicken, shredded
- 13 oz tortilla chips, crumbled (
- 2-1/2 cups reduced fat cheddar cheese, grated
Preheat oven to 350 degrees. Prepare an 8×11-inch baking dish by spraying with a non-stick cooking spray.
Place hash browns in a large bowl. Add soups, undrained Rotel tomatoes and shredded chicken. Stir well.
Crush 1/3 of the tortilla chips into the bottom of the baking dish, spreading evenly. Pour 1/3 of the potato mixture on top of the chips and top with 1/3 of the cheese. Repeat twice more so that you have 3 layers.
Bake uncovered for 40-50 minutes or until top is brown and ingredients are bubbling. (I placed a cookie sheet under my dish to prevent any spillage)