Cheesy Green Chile Chicken Casserole
You will not believe how I made this delicious Cheesy Green Chile Chicken Casserole! I had lettuce and tomato with mine but you could also add black olives or sour cream. It turned out better than I ever thought it would and we loved it!
Spray a 9” x 13” baking dish
with cooking oil.
In medium bowl, whisk the
Bisquick and the water. Stir well until
combined, the batter will be lumpy.
Pour the batter into the baking
dish and spread it out evenly.
In a medium bowl add the green chiles,
soup, taco seasoning, cooked chicken
and half of the cheese.
Pour the mixture over the Bisquick.
Top with the rest of the cheese.
Bake in a preheated 375 degree oven,
uncovered, for 30 minutes or until
the cheese and edges start to brown.
Let cool for 5 minutes then slice and serve.
Cheesy Green Chile Chicken Casserole
- 2 cups original Bisquick mix
- 1 cup water
- 14 oz. can of green chile’s
- 1 can (10.75 oz.) cream of chicken soup, undiluted
- 2 Tbsp taco seasoning
- 2 cups cooked and diced chicken breast
- 2 cups shredded Monterey Jack cheese
- Preheat oven to 375 degrees.
- Spray a 9″ x 13″ baking pan with cooking oil.
- In a medium bowl add the Bisquick and water. Whisk well to combine, mixture will be lumpy. Pour into the prepared pan spreading it out evenly.
- In a medium bowl add the green chile’s, cream of chicken soup, taco seasoning, diced chicken and half of the cheese. Stir well to combine and spread evenly over the Bisquick.
- Sprinkle the rest of the cheese evenly over the top.
- Bake uncovered for about 30 minutes or until bubbly and the cheese and edges start to brown.
- Remove from the oven and let cool for 5 minutes then slice and serve.
OPTIONAL: Serve with lettuce, tomatoes, black olive slices or sour cream.
Categories: Casseroles, Cheese, Chicken, Vegetables/Slaws/Salads
Awesome stuff Diane!
Thank you John!
This sounds really good! I’m going to try it this weekend.
It is a nice easy recipe too. Enjoy!
Yum. I believe you.
This sounds amazing, especially with bisquick!! I never thought of that in a Mexican dish. I always use tortillas in Mexican casseroles but they can get soggy, the corn ones hold up better but I don’t like the taste as much. This sounds like a good alternative. Thanks for the idea!!
Sounds like a wonderful comfort meal, yum 🙂
It definitely was Christy. Thank You ❤
Thank you it was really good! 💕
I’ve got the ingredients on the list for my next trip to the grocery store. 🙂
That dinner would be right up my alley. 🙂
I would never has guessed that! So you like spicy? Also, it took all day but my arbor is done!
Yes, I do like spicy but don’t eat much of it. As a treat I got some Tostitos and salsa and indulged a little this weekend … I try to watch the salt but sometimes you have to just break the rules. All day long – wow! I know that neighbor used to spend a lot of time pruning and training his wisteria (at least I think he trained it to climb, maybe it did it on his own?) When in bloom, you hardly saw the redwood arbor as it was a mess of blooms. I wish I had taken a picture of it as it was lovely, but back then, I don’t think digital cameras were a “thing” so people did not carry around a camera, etc. It was beautiful here yesterday – if you had the same weather, it was nice for working out in the yard – today is an all-day rain and windy – ugh.
Oh I love casseroles, and this one looks delish!
I made chili the other night, but not with chicken. I must try this 🙂 Nice recipe Diane!
Thank you! This is not a chili but green chiles in cans. It is a casserole and really good! I see I did a typo as I spelled it chili instead of chile!
Thank you Dan! I hope things are going well for you!
Thanks it was a nice change of taste.