Mexican Chicken Casserole

Cooked chicken mixed with condensed soup, Ro-Tel tomatoes with green chilies, layered with tortilla pieces, topped with a full 8 oz. of cheese and baked in the oven.

Paula Dean has this recipe in her recipe book The Lady & Sons. I bought her recipe book when we visited Savannah a few years back. It was delicious, spicy because of the Ro-Tel and it disappeared fast!




In a large bowl combine the soups and Ro-Tel.


Stir until combined.


Add the cooked chicken and toss until combined.


Spray a 9″ x 13″ baking pan with cooking oil.


Cut the tortillas into pieces.


Layer the soup mixture with tortilla pieces three times.


Sprinkle the cheese on top evenly.


Bake in a preheated 350 degree oven for 30 minutes.


Serve immediately.

Mexican Chicken Casserole



  • 1 – 10.75 oz. can cream of chicken soup
  • 1 – 10.75 oz. can cream of mushroom soup
  • 1 – 10.75 oz. can cheddar cheese soup
  • 1 – 10 oz. can Ro-Tel tomatoes with green chilies
  • 4 cups leftover cooked chicken, chopped (I used rotisserie chicken)
  • 8 oz. shredded cheddar cheese
  • 1 – 11½ oz. package flour tortillas, cut into bitesize pieces


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine the soups and Ro-Tel stirring to combine. Add the chicken and toss until coated.
  3. Spray a 9″ x 13″ baking dish with cooking oil.
  4. Layer the tortilla pieces with the soup mixture starting and stopping with the tortilla’s. I did this in three layers.
  5. Sprinkle the cheese evenly over the top.
  6. Bake, uncovered, for 30 minutes then serve.

Categories: Casseroles, Cheese, Chicken, Soup


  1. This looks great! And it’s so funny you mention Paula Dean. I just looked her up the two day on Instagram. Looks like she’s been very active during the pandemic!

    Liked by 3 people

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