MEXICAN CHICKEN
This has been my absolute favorite dish since i was a kid. I used to beg my mom to make it, and when she did, there were never any leftovers. Beware though, it's one of those dishes where you wanna stuff as much down as you can, and before you know it, youre immobile for the next 2 hours! Dont even contemplate another meal tonight. This one's to die for.
Provided by The Cantankerous Ch
Categories One Dish Meal
Time 1h
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 233.4, Fat 10.6, SaturatedFat 2.7, Cholesterol 62.3, Sodium 1325.2, Carbohydrate 11.9, Sugar 1.4, Protein 22
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