Friday, May 7, 2010

Ryan's Mexican Chicken

This is one of the first dishes I learned to make.
It has become my son's favorite
So much so that he learned to make it while he was away at college
Being the awesome guy that he is
He offered to make it last night

(notice he only put jalapenos on his side thinking it was too hot for me)

Mexican Chicken

4 cups cooked chicken (shredded)
1 can chunky rotel tomatoes
1 cup chicken broth
8 oz sour cream
1 can cream of chicken soup
3 cups cheddar cheese (grated)
yellow corn tostada chips
Optional: sliced jalapenos or salsa


Preheat oven to 350 degrees.

Place chips on the bottom of 13X9 pan (enough to cover)

Mix chicken, tomatoes, sour cream, broth & soup together

Mix in a cup of cheese

Pour over the chips

Top with remaining cheese

You can also add jalapenos or salsa on top

Cook for about 25 minutes

Let set for 10 minutes before serving


Sarah said...

I am SO making that. It looks yummy!

Found you through SITS

Mhel said...

Looks like it isnt your first time! I love the combination of flavors. Looks like rich, creamy, and very filling! I would love to try this... Dropping by from SITS!

Christy said...

i am a rotel lover--we definitely have to try this one. looks like it would be great for a crowd!

martina said...

Hi SimplySandi, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

- The RO*TEL Across America Team

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