Mexican Chicken Casserole by Summer Hale

Mexican Chicken Casserole is a staple dish in my home! It is easy to prepare and throw ingredients together but still serve as a favored dish! If you love Doritos and chicken, this recipe is for you!

Cream of chicken soup (10.5 oz)

Cream of mushroom soup (10.5 oz)

A cup of shredded chicken

Block of cream cheese (8 oz)

Doritos (whole bag)

Shredded cheese of your liking about a cup or 2

Rotel (10 oz)

Seasonings- I use season salt, Cavender’s, onion powder, etc.

Note**** You can double the ingredients to make a larger batch, I normally would for a family of four.

1. Preheat oven to 400 degrees. Shred your chicken. You can buy a rotisserie chicken and shred it or you can cook your own chicken. Typically, it is quicker for me to buy a rotisserie chicken and shred it.

2. Add your cans of cream of chicken and cream of mushroom as well as the can drained rotel to the bowl with the cream cheese. I normally add a small handful of shredded cheese. Add shredded chicken and seasonings of your liking to the bowl. Mix it all together until well combined.

3. Get a pan about 9x13 and put a handful or two of Doritos in the bottom of the pan. I normally put my hand down flat on top of the Doritos, so they crush down and cover the bottom of the pan. Once this is done, pour the mixture in the bowl on top of the Doritos in the pan. Place it in the oven at 400 degrees for approximately 20-25 minutes.

4. After 20-35 minutes, pull out your pan and cover the top of the mixture in crushed Doritos. I just crush them up until I have the entire top of the pan covered in Doritos.

5. Next, you are going to do the same thing with shredded cheese. Once it is completely covered in shredded cheese, place it back in the oven for about 10-15 minutes until the cheese is fully melted.

6. Pull out of the oven and let it cool for 10 minutes or so, it will be very hot. Enjoy!