Mexican Chicken Casserole for a Crowd

Nom-Rating: **** (4/5)

Mexican Chicken Casserole

Today’s Challenge: Make enough food to feed sixty three people. Sixty three people! My previous record for biggest crowd fed was ten…and four of those people didn’t show up!

Anyway, I knew I was going to have to set aside my tendency for choosing new recipes and go with a tried and true dish from the best big-crowd chef that I know- Nanny!

Every since I’ve known her (my whole life), Nanny has been cooking up huge and delicious Sunday dinners that that have been known to feed her kids (4) with their spouses, their kids (10) and their spouses, and now there are even a few kids of the kids (6), but they don’t have spouses yet. Plus, that’s not even counting the random neighbor, friend and/or other relative that happens to stop by. If anyone knows how to cook for a crowd, it’s Nanny!

I happened to have Nanny’s recipe for Mexican Chicken Casserole that seemed easy and I that I knew was tasty. I planned on making eight casseroles and cutting them each into eight pieces. Sixty three people, sixty four servings of casserole. No neighbors, friends and/or relatives tonight.

Mexican Chicken Casserole IngredientsMexican Chicken Casserole Ingredients

Mexican Chicken Casserole Ingredients






 The ingredients are super easy. Especially if you’re only making one casserole. Which I would highly suggest.

Chicken, cheese, Doritos, cream of chicken soup, cream of mushroom soup, a can of Rotel, one tortilla, onions (if you’d like).

Put the chicken, onions, and tortilla in the bottom of the 13×9 inch dish.

Chicken and Tortilla

Then mix in/layer on top/however you choose to do it the cream of chicken, cream of mushroom and Rotel.

Now for the good stuff! Add a layer of Doritos and a layer of cheese!

Mexican Chicken Casserole Ingredients

Cook it in the oven at 350 degrees for 20 minutes. Voila! Except times eight if you’re me.

Mexican Chicken Casserole

Easy! Cheesy! Delicious! Thank you, Nanny!

Verdict: In the end, about fifty five people showed up for the dinner that I fixed the casseroles for. I heard many good things and people were coming back for seconds and even thirds. The recipe was easy to octuple (spell check is telling me to change that word to octopus so it may not be a real word, but you know what I mean) and was a real crowd-pleaser. The only thing that could possibly improve this recipe would be to make it a bit healthier…but, hey, you can’t argue with your tastebuds. It’s a winner! 

Mexican Chicken Casserole for a Crowd

Rating: 41

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 8 large servings


  • 2 cups cooked, cubed/chopped chicken
  • chopped onions, to taste
  • 1 large tortilla, torn into pieces
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can Rotel tomatoes
  • 1 bag crushed Doritos
  • 1 1/2 cups shredded cheese


  1. Preheat oven to 350 degrees F.
  2. Place cooked chicken, onions and torn tortilla in the bottom of a 13x9 inch baking dish.
  3. Empty soups and Rotel tomatoes onto the chicken mixture and spread evenly with a spatula.
  4. Add a layer of crushed Doritos and top with cheese.
  5. Bake for 25 minutes or until cheese is completely melted and casserole is heated through.

Mexican Casserole x8

Mexican Casserole x8 

3 thoughts on “Mexican Chicken Casserole for a Crowd

  1. Rhonda Kesselhuth says:

    Wow! What a feat! Not even I have attempted a crowd like that on my own. I know the recipe well and am sure you did it justice. Nanny would be proud of you.

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