Grandma's Favorite Mexican Chicken Casserole

VISUALEYES: Thank you for your feedback! I'm glad you like the recipe! Blair, editor for RecipeLion.com

• Reply

MY WIFE MAKES THIS ITS MY FAVORTE YUM YUM

• Reply

Yes ,I think someone made a mistake here !!!!!!! I think I figured it out though and will make it my way .... for 4 people

• Reply

If this recipe is too huge, try our Family-Sized version: http://www.recipelion.com/Chicken-Casserole-Recipes/Family-Size-Mexican-Chicken-Casserole

• Reply

Hi conniemp 5259668, In the notes portion of this recipe, we have included a smaller option for this casserole. It is called Family-Sized Mexican Chicken Casserole and it serves 4 people. Have a great day! RecipeLion Editors

• Reply

either someone has slipped me drugs or I have early senile dementia. the 7 cups individual cheese lost me. Can someone please post what the recipe would be for ONE casserole. I'm not kidding I need help. Recipe sounds good but I am missing something.

• Reply

I don't totally understandbr 3. Divide the cheddar into 7 portions, put into baggies, and place one on top of each casserole. br br Thanks,

• Reply

Who makes 7 casseroles for one family dinner??? Try resubmitting this for your actual readers. It sounds delish but inaccurate measurments for the average mom.

• Reply

My prior comments got kind of cockeyed The one half cup came out as cups as the slash was deleted I divided every ingredient by to create to servings Where the division was slightly off I noted or more after each one Haven't made it yet but had something similar Just taste the chicken and cheese mixture and see if you need more of the items noted Serves to Cooking Time hr Ingredients cups chicken cooked and diced cups Monterey Jack shredded one cup chopped green chilies canned one half cup sour cream or more one can cream of chicken soup one half cup salsa or more corn tortillas one cup grated cheddar cheese or more Instructions In a large bowl mix chicken jack cheese chilis sour cream soup and salsa In an oven-proof round casserole layer the tortillas with the mixture Use tortilla then generous cup of mixture then tortilla…Read More and press down Repeat till the mixture is gone ending with tortillas Top with the grated cheddar and bake at for - minutes till hot and bubbly throughout Cut into pie shaped wedges to serve

• Reply

I agree with the other comments that this recipe is totally confusing. and if you are layering these the way you say, how do you separate them for baking and adding the cheese? It seems kind of messy to be separating them... like I said, this is a confusing set of instructions and also, the suggestion for crock pot are lacking in complete directions. Can the creator redo the directions and make the recipe for 4 - 6 servings?

• Reply

I divided every ingredient by 6 to create 4 to 6 servings. Where the division was slightly off, I noted (or more) after each one. Haven't made it yet, but had something similar. Just taste the chickencheese mix and see if you need more of the items noted. Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa. In an oven-proof round casserole layer the tortillas with the mixture. Use 1 tortilla, then 1 generous cup of mixture, then tortilla and press down. Repeat till the mixture is gone, ending with tortillas. Top with the grated cheddar, and bake at 375 for 45-60 minutes, till hot and bubbly throughout.

• Reply

I divided every ingredient by 6 to create 4 to 6 servings. Where the division was slightly off, I noted (or more) after each one. Haven't made it yet, but had something similar. Just taste the chickencheese mix and see if you need more of the items noted. Serves 4 - 6 Cooking Time 1 hr Ingredients 2 cups chicken, cooked and diced 2 cups Monterey Jack, shredded 1 cup chopped green chilies, canned 12 cup sour cream (or more) 1 can cream of chicken soup 12 cups salsa (or more) 12 corn tortillas 1 cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa. In an oven-proof round casserole layer the tortillas with the mixture. Use 1 tortilla, then 1 generous cup of mixture, then tortilla and press down. Repeat till the mixture is gone, ending with tortillas. Top with the grated cheddar, and bake at 375 for 45-60 minutes, till hot and bubbly throughout.

• Reply

This recipe sounds really good, but the instructions are totally confusing!! It would probably be alright to layer the ingredients in two 9"x13" baking dishes starting with tortillas and ending with the cheddar cheese. the bake time would probably be closer to 30 minutes unless you have frozen it first. I have no idea how long you would leave it in a slow cooker.

• Reply

This recipe is completely confusing. It says to use a 5 quart round container, but then it says to divide the cheese into 7 portions, put in baggie and place one on top of each cassarole. Serves 28, makes 7 casseroles??? Even my engineer husband can't figure this one out. Was a step left out?? The recipe sounds wonderful for a church lunch, etc., but the directions, starting with step 3 are confusing. Also, it says you can place in slow cooker. When? After you've done all the layering I assume, but for how long, at what temp? Somebody please clear up the directions on this one because I would really like to use it.

• Reply

I cook for just my wife and I. Can you put out this and other recipes for just four or two? Thank you!

• Reply