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Easy Southwest Chicken Casserole

This is ALWAYS a crowd-pleaser. The kids freak out when I make this - if only they knew how easy it is! This is one of my favorite go-to weeknight recipes or when we have a short-notice visit from friends or family.

You can follow this short-cut version of the recipe, or you can class it up with our from-scratch Cream of Chicken Soup recipe and shredded leftover or rotisserie chicken.


  • 1 bag (11-12 oz) yellow corn tortilla chips

  • 1 14oz can diced tomatoes, drained

  • 1 10oz can diced tomatoes with green chiles, drained

  • 1 26oz can Cream of Chicken Soup (or 3 cups homemade)

  • 2 12.5oz cans of chicken breast chunks (or 2 cups rotisserie chicken, shredded)

  • 2 cups sharp cheddar, shredded

  • 1 tbsp Royal Roost Farm Pronto! Salsa Starter

  • Green onions and sour cream, for serving


  1. Preheat oven to 350 degrees.

  2. Open bag of chips and squeeze bag to crush chips. Pour into 9x13 baking pan prepared with cooking spray.

  3. Add soup, drained tomatoes, Pronto! Salsa Starter, and chicken. Stir to combine. You can mix in a little of the broth from the chicken for added flavor or if the mixture looks a little dry. (Mixture should not have standing liquid, but should coat chips completely.

  4. Smooth mixture in pan and top evenly with cheese. Bake until cheese is bubbly and just starting to brown, about 20-30 minutes.

  5. Let stand 5 minutes before serving. Garnish servings with sour cream and sliced green onions.

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