Chicken Rotel Casserole or Dip
As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?
1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese
Preheat oven to 350. Melt margarine in a large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, tomatoes with liquid and chicken, blend well.
Spray 13×9 baking dish with cooking spray. Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered for 40 minutes or until hot and bubbly.
This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor. Also reheats well for leftovers.