Mexican Chicken Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too! Ingredients:
3 -4 chicken breasts |
1 (10 1/2 ounce) can cheddar cheese soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 (8 ounce) jar salsa |
1 (4 ounce) can diced green chilies |
1 (16 ounce) bag nacho cheese flavor doritos, crushed (large bag) |
1 (8 ounce) bag mexican cheese |
1 (8 ounce) package jalapeno jack cheese, shredded |
canned jalapeno slices or sliced ripe olives, for presentation |
Directions:
1. Boil the chicken until done. Pull apart. Keep the broth.
2. Mix soups, salsa, and chilies together. Set aside.
3. In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
4. Repeat ending with cheese and broth.
5. Add on sliced jalapenos or black olive slices for presentation, if you wish.
6. Bake at 350 for 30 minutes.
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