Mexican Chicken

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • dorritos nacho chip (or try your fav. flavor)
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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!
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