Mexican Chicken Casserole

This Mexican  Chicken casserole is truly wonderful, there is so much you can add to it to make it your own. A friend of ours served this at her house, and I had to get the recipe and add my own twist. It's THAT good! This is one Mexican dish you will want to serve again and again...


What can you serve with this Cheesy Chicken goodness?

Side Salad

Jalapeno Corn Bread

You Will Need:

8 Boneless, skinless chicken thighs

1 Can rotel tomatoes

1 Can diced tomatoes
2 Cans Campbells Cheddar Cheese Soup (undiluted)

1 lg Onion (diced)

5 Cups On the boarder Chips (crushed)

2 Cups Cheese (shredded cheddar)

2 tsp Onion Powder (divided)

1 /8 tsp Pepper (divided)

2 tsp Salt (divided) then salt to taste when done.

4 tsp Minced Garlic (divided)

1 Cup Chicken Broth

4 TBSP Olive Oil


1. Lay out Chicken Thighs

2. Brush with Olive Oil

3. Use 1/4 Pepper on each side

4. Use 1 tsp Salt on each side

5. Use 2 tsp minced Garlic on each side

6. Layer Chicken in your instant pot on your wire roasting rack

7. Add 1 cup chicken broth

8. high pressure, instant release (shred chicken)

9. In another bowl crush your chips (not to small though)

10. Add:
Shredded Chicken 

Rotel tomatoes

diced tomatoes
Campbells Cheddar Cheese Soup 

1 lg Onion (diced)

Layer in a Casserole dish and add shredded cheese on top. Cover and bake for 45 minutes (uncover last 5 min)

Salt and pepper to taste.

Other Options:


Black olives

black beans

Possibilities are endless!

Subscribe to my YouTube!

Subscribe to be entered into our instant pot give away! We are giving away a 3 qt, 6 qt or 8 qt, 


Never Miss Another Recipe

Thanks for submitting!

Please consider donating to keep our site up and running.