Mexican Chicken
- Reviews 7
Ready In: 1 hr
Serves: 4
Yields: 1 casserole
Ingredients
- 3 -4 boneless skinless chicken breasts (i prefer using 3-4 boneless skinless chicken breast, but mom used to boil an entire chicken and then)
- 1 (8 ounce) can Rotel Tomatoes (i like mild, but hot isn't unbearable)
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- milk (fill up one of the soup cans after emptying the soup into mix)
- shredded mild cheddar cheese
- dorritos nacho chip (or try your fav. flavor)
Directions
- Cook the chicken in broth or water in a frying pan until done. Shred and set aside.
- In a large mixing bowl, add Cream of Chicken, Cream of Mushroom, Rotel Tomatoes, and can of milk. Wisk until fairly smooth.
- Crumble Dorritos while still in the bag.
- In a buttered casserole dish, place a layer of the soup mix (don't use all of it).
- Next add a layer of the crumbled dorritos.
- Then add a layer of the chicken.
- Repeat layers until all gone.
- Cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes.
- Remove from oven and remove the foil. Sprinkle a generous amount of the mild cheddar cheese over the top and return to oven, uncovered, and bake until the cheese is hot, melted, and bubbly. Let stand 2-3 minutes and then enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off