Spicy Tomato Chicken Casserole Recipe - Allrecipes.com
Spicy Tomato Chicken Casserole Recipe

Spicy Tomato Chicken Casserole

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"This is a quick and easy dish. Conventional oven or microwave baking can be used. Tastes sooooooo good, it'll make your tongue slap your brains out! 'Rotel' is the name for the mixture of diced tomatoes with green chile peppers. It is sold in most grocery stores in the canned tomato or Mexican foods section."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a medium bowl combine the tomatoes and soup and mix together. Set aside.
  2. In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
  3. Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
  4. Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 02, 2007

The rest of my family gave this a five, but I made a couple of changes and didn't think a five was a fair rating in light of that. I used zesty chili tomatoes rather than "rotel" because it's too hot for my six year old. I used a 14 oz bag of chips rather than a 10 oz. I didn't use cream of celery either, and can't imagine what that would have tasted like. I used cream of chicken, though I expect that cream of mushroom would have been good -- even better would have been nacho cheese flavored soup, or condensed cheddar. Next time I make this, I think I'll cook an onion in with the chicken. I think I'll add a little sour cream to the soup mix for more zip. And I think I'll replace the Velveeta with real cheese -- colby/jack blend or something similar. That processed taste wasn't my favorite, though my family loved it. Thanks for sharing this recipe.

Most Helpful Critical Review
Sep 11, 2003

Followed the recipe, nothing is really "wrong" with the recipe, I just didn't care for the flavor. Will not make again.


11 Ratings

Jun 23, 2003

This was a great casserole. I baked it in the conventional oven & used shredded Mexican cheese instead of Velveeta. It did reheat well for lunch, but it was best on the first day when the chips were crispiest.

Jan 04, 2005

great recipe. my husband and i love. great for kids as well. my daughter loves it, just use the milder rotel.

Jun 23, 2003

This is the first recipe I felt compelled to review. My husband loves it, as do I. Even great the next day warmed over.

Mar 28, 2011

This was really good! I made some changes though... because I'm me! first, I ended up using regular tomato sauce and left over tomato cream sauce. I probably doubled the tomato. I also used a 26 ounce can of cream of chicken instead of the cream of celery. This made it creamier but my dad did note that it didn't have enough texture. I like creamy so I wasn't afraid of that too much. In the end, i think my family really liked it! Thanks!

Sep 02, 2003

This was good. A bit messy, but good.

Jan 15, 2012

This tasted better than my finished dish looked. I would definitely make it again. Moist chicken and great authentic flavor. Thank you!


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 38 g
  • 76%
  • Sodium
  • 2099 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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