Mexican Chicken

Name: Mexican Chicken
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)

7 ingredients

9 steps

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

1

Cook the chicken in broth or water in a frying pan until done. Shred and set aside.
2

In a large mixing bowl, add Cream of Chicken, Cream of Mushroom, Rotel Tomatoes, and can of milk. Wisk until fairly smooth.
3

Crumble Dorritos while still in the bag.
4

In a buttered casserole dish, place a layer of the soup mix (don't use all of it).
5

Next add a layer of the crumbled dorritos.
6

Then add a layer of the chicken.
7

Repeat layers until all gone.
8

Cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes.
9

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!