Mexican Chicken

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

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)

Recipe

• 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!