Reviewed: Feb. 18, 2011

I would have given this 3 1/2 but it wasn't an option. I waited until I made it a second time to rate it. The first time I followed the recipe exactly and it was just ok, nothing special. This time, I spiced up the chicken a bit while boiling then diced it in small chunks. I also used cream of celery soup instead of cream of mushroom. I used a 14.5 oz can of rotel (my husband would have been happier with more for more spice). I mixed the onion ( 1/2 onion was plenty), soups, rotel and chicken together. Spread a little of this mixture on the bottom of the pan before layering chips. Then I made two of each layers....chips, mixture, cheese, chips, mixture, cheese...It turned out much better this time. I will mention, the last time I made it as the recipe states, I had a lot of real hard spots (the chips that didnt absorb any moisture), so that is why I layered it more this time.

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Reviewer:

Steph

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Feb. 9, 2011

This is very good for what it is. I layered it as suggested in the recipe and had a little trouble with some of the tortillas at the bottom staying dry and crunchy. A highly processed meal, but tasty.

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Reviewer:

sarahjane119

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 8, 2011

We really enjoyed this and will, for sure, make again. Per many reviews I used homemade tortillas and just tore them apart and layered on bottom of the pan and again on the top of the Rotel/soup mix over the chicken. I omitted the onion per personal taste and used BLSL chicken breast diced up and cooked in some olive oil/garlic before assembling. I don't tihnk the cooking temp/time was right for my oven so next time will bake at 350 for at least 20 mintues. We served w/ rice and will put this in our dinner rotation when I need something quick, easy and tasty.

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Reviewer:

Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

Reviewed: Jan. 26, 2011

I LOVE this recipe! I take all the ingredients and mix them together except the tortillas and cheese. Then I layer the tortillas first, the mixture, then the cheese. I add another layer of tortillas, mixture, and cheese. It's kind of like a "King Ranch-Lasagna". Sometimes I use hot Rotel. Soooo yummy! Thank you!!!

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Reviewer:

Puzzle Pieces

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Round Rock, Texas, USA

Reviewed: Jan. 15, 2011

Great base recipe although I did make some changes. After reading some of the other reviews, I added 1 cup of chicken broth to the soup mixture, used a can of Mexican Rotel which gave it a tiny spicy kick, and seasoned the mixture with cumin, onion powder (I didn't use chopped onion), garlic powder, and pepper. I did not follow the layering directions, by accident, and subsequently only used about half the tortilla chips the recipe called for. I layered chips, cubed rotisserie chicken, soup mixture and only used 2 cups of Mexican blend cheese. After 30 mins in the oven, the cheese wasn't fully melted so I turned the temp up to 350 for another 10 mins. That did the trick and it was delicious. My father-in-law who is not a fan of chicken had seconds.

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Reviewer:

Jennifer Ewing

Reviewed: Jan. 10, 2011

Great recipe! I have been trying to bulk up my recipe repertoire and this is definitely going in the keeper pile. I made a couple of changes - omitted onions as my husband is not a fan (I love them! so if he is not eating, I will definitely put them in). Added some red and yellow peppers, and used a chunky salsa instead of the can of diced tomatoes. I didn't put the chips on the bottom, but topped with corn chips when it came out of the oven. I might add a bit more spice next time. Served over a bed of rice. Great winter meal.

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Reviewer:

AGallagher

Reviewed: Dec. 31, 2010

I used leftover turkey to make this recipe. I was so extremely tired of eating turkey, this recipe disguised it really well. It was more like a nacho recipe vs. a casserole and I think I would have preferred nachos for dinner. The baking time and temps are off. I baked as directed and the casserole was not very warm and the onions were still raw. Even after cooking at a higher temp and longer period of time, I had to use the broiler to melt the cheese and get everything hot and bubbly but the onions were still raw. This recipe needs improvement IMO. Start by omitting the onions and layering the chips and wet mixture twice.

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Reviewer:

Junebug's Mom

Cooking Level: Intermediate

Reviewed: Dec. 13, 2010

I put a little bit of a twist on this one. I skipped the mushroom soup and added rice and garlic. It was fantastic!

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Reviewer:

skurry

Home Town: Kirkwood, Missouri, USA

Reviewed: Dec. 6, 2010

I followed another reviewer's advice and bought a pack of corn tortiilas. I fried some of them in a little oil. I sauteed the onion along with about six minced galrlic cloves. I then added sour cream, the soups, cooked chicken, and Rotel. The following went into the baking dish in this order: layer of tortillas, half the soup mixture, cheese, layer of tortillas, rest of soup mixture, cheese. Delicious!

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Reviewer:

STLINARES1

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 5, 2010

I thought this was pretty good...wish it was a little healthier, and had a bit more of a kick, but we still really enjoyed it. I layered the tortilla chips on the bottom of the dish and then mixed the cans of soup, rotel, part of the shredded cheese, and the chicken together and poured it on top of the chips. I then topped with some crumbled chips and the rest of the cheese. Yum!

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