Hang tight!
"I got this recipe from my mother, and it is delicious. Even my picky three year old loves it! It uses tortilla chips to make it crunchy. It's very Mexican style, and quite cheesy!" — Trisha
Watch video tips and tricks
6 boneless, chicken breast halves - cooked, skinned
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed nacho cheese soup
1 pound processed cheese, cubed
1/2 teaspoon chili powder
1 (14.5 ounce) package nacho-flavor tortilla chips
I couldn't find nacho cheese soup, so I used cheddar soup and mexican velveeta. Very good.
I just made this dish and it is going in the garbage. The mixture does not taste good at all. Waste of time and money on the ingredients. We are going out to dinner now.
24 Ratings
This was the second time I made this recipe. I've found that my toddlers won't go for it, and that it doesn't work well in my house as leftovers. As long as you're feeding a large crowd, it'd be good.
I've made this MANY times adding the rotel tomatos AND I add one large chopped vidalia onioned that I glazed first, its wonderful. I also shred the chicken breast to make it easier to spread even in the pan. Frito's work well if you don't like tortilla chips, I've used both in the past and everyone still likes it.
I only used one can of cream of mushroom, one can of cream of chicken, added the rotel, 3 chicken breast, 3 cups of shredded cheese. Delicious recipe just needs tweaked for individual taste.
I couldn't find the nacho cheese soup so I used cheddar cheese soup and added a taco seasoning pouch to it I also shredd the chicken and crushed up the remaining chips for the top and added shredded taco cheese to the top in the last 5 or so mins of the bake
This turned out pretty well for us. I added a can of rotel and let out the chili powder. I also put a layer of cheddar over the top.
This is so simp;e and delicious. We were getting tired of the same ole turkey and ham dinners for the holidays so we looked for a scrumpous but simple recipe to try for our main dish on Christmas day and came up with this beauty. It was absolutely delicious. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mexican Chicken Bake
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 946 Calories from Fat: 487
This could be the fastest, easiest chicken Parmesan you’ll ever make.
Spices added to the coating make this chicken extra yummy.
See how to make an easy baked chicken tetrazzini.
