Mexi-Chicken Casserole


Chicken Casserole Recipe using On The Border Salsa and Queso DipsServings: 4-6


1 9 oz. bag of On The Border Blue Corn Tortilla Chips
1 16 oz. jar of On The Border Salsa (Mild, Medium, or Hot)
1 15.5 oz. jar On The Border Creamy Monterey Jack Queso
¼ cup white onion
1 rotisserie chicken diced
1 bag shredded cheese
Cilantro- chopped- to taste (optional)


  • Preheat oven to 375º F. 
  • In a mixing bowl, mix together the Queso, half of the jar of On The Border Salsa, ¼ cup white onion, and cilantro. Set aside. 
  • In 9” x 4” pan: Layer slightly crumbled blue corn tortilla chips on bottom of pan.
  • Take ½ of the diced chicken and layer. Pour ½ of the mix over chicken. 
  • Sprinkle shredded cheese. Repeat 1 through 4. 
  • Bake for 20-25 minutes or until cheese is golden brown.


  • Great way to use leftover chicken!


Mexi-Chicken Casserole Recipe
On The Border Case of 4 16 ounce Cafe Style Tortilla Chip Bags
Cafe Style Tortilla Chips 16oz


Hot Salsa from On The Border
Hot Salsa 16oz


Case of 6 On The Border 16oz Medium Salsa Jars
Medium Salsa 16oz


Case of 6 On The Border 16oz Mild Salsa Jars
Mild Salsa 16oz


Case of 6 On The Border 15.5oz Monterey Jack Queso
Monterey Jack Queso 15.5oz





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