Mexican Chicken
📜 Collection: Georgia Collection | ✍️ Attribution: Kaylene Dyke | 📂 Category: Entrees A delightful layered Mexican chicken casserole featuring crushed chips and creamy soups. Perfect for a comforting family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | None | 6 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| At least 2 cups | Boned Chicken | Boned and cooked |
| 1 cup | Onion | Chopped |
| 1 pkg. | Doritos | Crushed |
| 2 cups | Cheddar Cheese | Shredded |
| 1 can | Cream of Mushroom Soup | Condensed |
| 1 can | Cream of Chicken Soup | Condensed |
| 1 can | Rotel Tomatoes | Diced tomatoes with chilies |
Instructions
Step 1: Assembly and Baking
- In a sprayed baking dish, layer at least 2 cups boned chicken, 1 cup chopped onion, 1 pkg. crushed Doritos, and 2 cups shredded cheddar cheese.
- In a mixing bowl, mix well together 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 can rotel tomatoes.
- Pour the soup and tomato mixture over the top of the at least 2 cups boned chicken and other layers.
- Bake at 350°F for 1 hr. until bubbling hot and golden on top.
💡 Make-Ahead & Storage: Assemble the casserole up to a few hours ahead, keeping the chips separate until right before baking if you prefer extra crunch.
Original Recipe Scan
