Mexican Chicken Paula and Jamie Deen
Dive into the rich, comforting flavors of Mexican Chicken Paula and Jamie Deen, a hearty casserole that blends classic Tex-Mex ingredients into a family-friendly delight. Featuring tender, shredded chicken seasoned with bold taco spices, creamy layers of sauce made from cream of chicken soup and juicy tomatoes with green chilies, and the irresistible crunch of tortilla chips, this recipe delivers a perfect balance of textures. Topped with gooey melted Mexican cheese and a sprinkle of optional fresh cilantro, this dish is both simple to prepare and utterly satisfying. Ready in just about an hour, it's the ideal choice for a crowd-pleasing dinner or a festive gathering. Pair it with Mexican rice or extra chips for a complete meal that embodies comfort food with a zesty twist. Keywords: Mexican chicken casserole, Tex-Mex dinner, easy family recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet taco seasoning mix
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 0.5 cup chicken broth
- 3 cups (crushed) tortilla chips
- 2 cups shredded Mexican blend cheese
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 2 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional) fresh cilantro
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, add the chicken breasts with enough water to cover them. Bring to a boil and cook for about 15-20 minutes, or until the chicken is fully cooked. Remove the chicken and shred it with two forks. Set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the taco seasoning mix, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Reduce the heat to low and stir in the cream of chicken soup, diced tomatoes with green chilies (including the liquid), and chicken broth. Mix well to combine into a thick sauce.
Grease a 9x13 inch casserole dish with cooking spray or butter.
Spread 1 cup of crushed tortilla chips evenly across the bottom of the casserole dish.
Add half of the shredded chicken on top of the tortilla chips. Pour half of the sauce mixture over the chicken, spreading it evenly.
Sprinkle 1 cup of shredded Mexican cheese over the sauce layer.
Repeat the layers: Add another cup of crushed tortilla chips, the remaining shredded chicken, the rest of the sauce, and the final cup of shredded cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5-10 minutes before serving.
Garnish with fresh cilantro, if desired. Serve warm with additional tortilla chips or a side of Mexican rice.
Nutrition Facts
Calories |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 6861 mg | 298% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.8 g | ||
| Protein | 286.7 g | 573% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2188 mg | 168% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3001 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
