Cheesy and creamy chicken casserole with rotel, corn and salsa. It is so quick and easy to make this delicious tex-mex chicken casserole. A creamy chicken filling of chicken, cream of mushroom soup and salsa made over a layer of crushed tortilla chips. All topped off with shredded cheddar cheese, sliced black olives, and sliced jalapeno slices. Along with any other ingredients that you like to put on tacos, such as tomatoes.
To make the creamy chicken filling, cooked chicken is mixed with a can of cream of mushroom soup, corn, rotel, and salsa. This casserole is great to use up some leftover chicken, or even a rotisserie chicken. Spread the chicken mixture over crushed tortilla chips in a large greased baking dish. Cover with shredded cheddar cheese, sliced olives and jalapenos. Bake until the cheese has fully melted.
Tex-Mex Chicken Casserole
Ingredients
- 1 pound cooked chicken
- 1 ( 15 oz.) can cream of mushroom soup
- 1 ( 15 oz.) can corn, drained
- 1 ( 14 oz.) can rotel
- 1 cup salsa
- 2 cups crushed tortilla chips
- 2 cups shredded cheddar cheese
- sliced black olives
- jalapeno slices
Instructions
- Preheat oven ot 350 F. In a large bowl, combine chicken, soup, rotel, corn, and salsa. Spread crushed tortilla chips into a greased baking dish. Top with chicken mixture.
- Top with cheese, olives, and jalapenos. Bake for 25-30 minutes.
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