Recipe

How to Make Mini Mexican Chicken Casseroles

By Pippa Leigh at Villanova University

While you are moving into your new dorms and apartments over the next few weeks, this easy recipe will bring you all the comfort you need with as little hassle as possible. The best part about this recipe is that it allows you to be lazy. That’s right, you just make it once and it can serve as your dinner for the rest of the week. Refrigerate this dish and heat it up in the microwave for those days when you just can’t even.

Mexican Chicken Mini-Casseroles with Crescent Crust

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 8
  • Medium
Ingredients
  • 2 cup shredded cooked chicken
  • 1 cup shredded cheese
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 can canned tomatoes
  • 1/2 packet taco seasoning
  • 1 can Pillsbury crescent rolls

Photo by Pippa Leigh

Step 1

Pre-heat oven to 350°F. In a mixing bowl, combine all ingredients except crescent rolls.

GIF by Pippa Leigh

Step 2

Place in cupcake/muffin pan and cover with the crescent rolls.

GIF by Pippa Leigh

Step 3

Bake for 20-25 minutes until crescent rolls are golden brown.

GIF by Pippa Leigh

Want more Mexican food? Here ya go: