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“A lady at church brought this to a covered dish luncheon and as always I asked for the recipe. This is one of my favorite Tex-Mex meals. I've seen similar recipes on Recipezaar but none that uses the celery in the chicken stock.”
1hr 15mins

Ingredients Nutrition


  1. Boil chicken under tender in water seasoned with onion, celery, salt and pepper.
  2. Reserve all stock.
  3. Cut chicken into bite-size pieces.
  4. Combine soups and grated cheese.
  5. Just before putting casserole together.
  6. Chop onion and bell pepper.
  7. Start layering in a 9x13 casserole in this order: Tortillas that are dripping with stock, chicken, onion, bell pepper, sprinkling with chili powder and garlic salt to taste, soup mixture and cheese.
  8. Repeat the layers making sure your tortillas are dripping with the stock.
  9. Pour the can of Rotel tomatoes over the entire casserole.
  10. Juices should be half the depth of the casserole, if not you can add more stock.
  11. This is best put together a day ahead of time so the flavors can blend.
  12. Bake uncovered at 375 degrees for 30 minutes.

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