Dutch Oven Southwestern Chicken
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2½ cups chicken, cooked and chopped
  • 2 cups shredded Cheddar cheese, divided
  • 1 10¾ oz. can cream of mushroom soup
  • 1 10¾ oz. can cream of celery soup
  • 1 10 oz. can RoTel Diced Tomatoes and Green Chilies, undrained
  • 1 4 oz. can diced green chilies
  • ¾ cup sliced green onions
  • 10 flour tortillas (8 inch), cut into small pieces
  • 1 tbsp sliced green onions for garnish
  1. Lightly oil or spray dutch oven. You can also line with tin foil and coat with a non-stick spray. Combine chicken, 1 cup cheese, both soups, undrained tomatoes, green chilies and the ¾ cup green onions in large bowl.
  2. Mix tortilla wedges into chicken mixture. Spoon mixture into prepared dutch oven.
  3. Bake at 350 degrees for 30 minutes or until bubbling and hot. Top with remaining 1 cup cheese, bake for 5 minutes or until cheese has melted.
  4. Let sit for 10-15 minutes before serving. Garnish with 1 tablespoon green onions.
Recipe by 50 Campfires at https://50campfires.com/dutch-oven-southwestern-chicken/