Mexican Chicken Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 3 lbs skinless chicken pieces
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 lb Rotel tomatoes & chilies (any heat)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 (4 ounce) cans green chilies (any heat)
- 1 (16 ounce) bag corn flavored Doritos, smashed but not crushed
- 6 cups cheddar cheese, shredded
- 1 cup picante sauce (any heat)
directions
- Boil chicken till done (reserve 2 cups broth)and remove from bones.
- Mix all ingredients well EXCEPT for the chips and cheese.
- Spray 13 X 9 inch baking pan with non stick coating spary.
- Pour 1/3 of the chips into the bottom of the dish to cover with a good layer.
- Pour enough reserved broth into dish with chips to make chips semi-soggy.
- Next put half of the chicken mixture over the chips.
- Next layer 1/2 of cheddar cheese.
- Next layer another 1/3 of chips.
- Next layer last half of chicken mixture.
- Cover and bake for 30 minutes at 375 degrees.
- Remove from oven and follow with the last layers of chips and cheese.
- Bake uncovered until cheese is melted and casserole is hot, about 10 minutes.
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