Recipe: Denise Koetting's Mexican Chicken Casserole
Sandra Lee cooks semi-homemade food with a Mexican flair.
Feb. 4, 2009 — -- Food Network star Sandra Lee shows off her semi-homemade prowess on comfort food with a Mexican twist. Check out her Latin-inspired dishes below and click here for more meal ideas from the "GMA" recipe archive.
Denise Koetting's Mexican Chicken Casserole
3 (9.75-ounce) cans white chunk chicken breast in water, drained
1 (16-ounce) jar medium picante sauce.
1 (10¾-ounce) can fiesta nacho cheese soup, Campbell's®
1 (4-ounce) can diced mild green chiles
1 (16-ounce) bag white corn tortilla chips, crushed and divided
1. Preheat oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
2. In a large saucepan, combine chicken, picante sauce, soup and green chilies, stirring well to combine. Cook over medium heat until the mixture simmers. Add one-third of the crushed tortilla chips in the bottom of the prepared baking dish. Spoon hot chicken mixture over chips. Top with remaining one-third crushed tortilla chips.
3. Spread one-third of the crushed tortilla chips in the bottom of the prepared baking dish. Spoon hot chicken mixture over chips. Top with remaining one-third crushed tortilla chips.
4. Bake for 10 to 15 minutes, or until heated through. Serve immediately.