Mexican Chicken Casserole

"Got this from my mom, who possibly got it off the WW website. It's low-fat, but it's good enough to be comfort food, easy enough to fix regularly, and tastes even better the second day!"
 
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Ready In:
40mins
Ingredients:
5
Serves:
6
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ingredients

  • 2 (10 1/2 ounce) cans 98% fat-free cream of chicken soup (or 1 can cream of chicken, 1 can cream of mushroom.)
  • 1 (10 ounce) can chicken breasts
  • 14 cup salsa
  • 2 cups shredded reduced-fat cheese (NOT fat-free(it doesn't melt right)
  • 1 (10 count) package corn tortillas
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directions

  • Preheat oven to 375.
  • Tear up tortillas into bite-size pieces and mix with all ingredients EXCEPT CHEESE. Only add HALF of the cheese to the mix.
  • Put it all in an 8 x 8 baking dish and top with remaining cheese.
  • Cover and bake for 30-45 minutes until cheese is all melted and bubbly on the sides.

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Reviews

  1. This is definitely comfort food without the guilty. I made it as written. After 30 minutes in the oven I topped it with the cheese and put it back in for fifteen minutes. A girlfriend was here visiting and she had a spoonful and really liked it too. For the fun of it I might try added some onion and fresh jalapenos. Adding your recipe to my Encore cookbook. Made for Bargain Basement Tag Game
     
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RECIPE SUBMITTED BY

Because I am "Queen Picky Eater," I tend to post recipes that I myself will eat, so if you have a picky eater in your family, give one of my recipes a try! I LOVE getting reviews, so if you try one of my recipes, please let me know what you think!
 
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