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Mexican Vegetable-Chicken Casserole

Mexican Vegetable-Chicken Casserole

Southern Living MARCH 1998

  • Yield: Makes 6 servings


  • 1 (14 1/2-ounce) package nacho-seasoned tortilla chips
  • 2 cups chopped cooked chicken
  • 1/2 cup (2 ounces) shredded four cheese Mexican-style cheese blend
  • 1 (15 1/4-ounce) can corn with red and green peppers, drained
  • 1 (14 1/2-ounce) can cut green beans, drained
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted
  • 2 (4.5-ounce) cans chopped green chiles
  • 2 tablespoons taco seasoning mix
  • Garnish: whole green chile peppers


Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup.

Stir together chicken, half of cheese, corn, and next 5 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese and crushed chips.

Arrange whole chips around edge of dish.

Bake, covered, at 375° for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.


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Mexican Vegetable-Chicken Casserole Recipe