Mexican Chicken Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8
Makes 8 servings 4 SmartPoints per serving on Weight Watchers FreeStyle, Flex, and Your Way Plans 7 SmartPoints per serving on Weight Watchers Beyond the Scale 8 PointsPlus
  • 2 cups cooked chicken, cubed
  • ½ onion, diced
  • 2 stalks celery, diced
  • 10 ounce can Rotel tomatoes, drained
  • 8 slices Velveeta Original Cheese Product Slices
  • 10 ounce can 98% fat-free cream of chicken soup
  • 1 cup Great Northern Beans or Cannellini Beans (I use Randall canned)
  • 15 tortilla chips
  • ½ cup 2% cheddar, shredded
  1. Preheat oven to 375 degrees.
  2. Spray the casserole dish with non-stick spray.
  3. In a large stockpot, heat onion and celery in a small amount of water (1-2 tablespoons) or non-stick spray.
  4. Cook until just beginning to soften. This is usually 4-5 minutes.
  5. Add in cooked chicken, Rotel tomatoes, cheese slices, cream of chicken soup, and beans.
  6. Stir well to combine, and cook for additional 4-5 minutes or until heated through and cheese has melted.
  7. Line the bottom of the casserole dish with ½ tortilla chips.
  8. Pour mixture over tortilla chips.
  9. Top with remaining tortilla chips that have been crushed.
  10. Top with shredded cheddar cheese.
  11. Bake at 375 degrees for 25 minutes or until cheese is melted and bubbling.
Recipe by You Brew My Tea at