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Nanna's Mexican Chicken Casserole

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Submitted by: nannam

 

Creamy cheese and cream of chicken soup are what make this casserole a delight.
 

Ingredients

  • 5 boneless skinless chicken breasts
  • 24 corn taco shells
  • 5 green onions
  • 1 medium onion, diced
  • 2 cans cream of chicken soup
  • 1 can diced rotel tomatoes, mild
  • 1/4 cup diced cilantro
  • 1 can chipotle peppers, 2 minced
  • 1 1/2 lb Velveeta cheese, diced small

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Method

Boil chicken until done, remove from heat to cool, and then dice. Keep juice in pot for later. In a large bowl combine all ingredients except taco shells. Using a large rectangular casserole dish and while the juice is still hot, take taco shells one at a time and soften in the juice then start lining the casserole dish. Layer chicken mixture with more softened tacos. Cook at 350 degrees for about 35 to 45 minutes. Let stand for about 10 minutes to set.

 

Notes:

 

Number of Servings: 12

 

Submitted by: nannam ()

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