Mexican Chicken Casserole

Ingredients:

• 2 canned chicken breast
• 1 regular sized bag of Doritos
• 1 medium onion
• 1 can Rotel
• 1 can cream of chicken
• 1 can cream of mushroom
• 1 lb Velveeta
• pinch of parsley
• pinch of chives
• salt and pepper to taste

Directions:

• This recipe takes more preparation than anything. So start by cutting your Velveeta into bite size pieces for easy melting. Chop your onion. Open all cans. 

• Since the chicken is already cooked, drain the water off and dump it into a bowl and shred. I just wash up and shred it by hand. 

• Take a pot and pour both soups, the onion, and the Rotel in. Mix well. Put onto medium to high heat and wait for it to get good and hot. 

• Once it's hot, start putting the cheese cubes in, stirring to prevent sticking. 

• After the cheese is melted into the mixture, remove it from the heat.

• To prepare the casserole: Take a casserole dish, layer it with Doritos. I always smash the bottoms ones to create a nice even layer. Then spread half of the chicken onto the chips. Then pour half of the soup mixture onto it, making sure to cover it nice. Add more chips, the other half of the chicken, then top with another layer of chips. Pour the remaining soup mixture on top, making sure it's well covered. Sprinkle the top with parsley and chives for a pretty presentation. 

• Bake in the oven at 350 degrees for about 25 minutes, or until the cheese and chips are cooked on top. Let sit for 5 minutes, then serve. 

This is a favorite in our household. And my bestfriend can eat a whole pan by herself! It pairs nicely with whole kernel corn!

Enjoy!