Mexican Chicken Casserole with Cheddar Cheese and Tomatoes

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This is very similar to King Ranch Chicken which has been around forever!,, This has been a Texas and Southwest staple for at least 50+ years.

Mexican Chicken Casserole with Cheddar Cheese and Tomatoes

8 servings

  • 1 10 3/4 -ounce can cream of chicken soup
  • 1 10-ounce can Rotel tomatoes
  • 1 10 3/4 -ounce can cream of mushroom soup
  • 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
  • 1 10 3/4 -ounce can cheddar cheese soup
  • 2 cup shredded cheddar cheese 
  • 11 1/2-ounce package flour tortillas

  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
  3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.