Mexican Chicken Dorito Casserole!!.. simple, easy and delicious Yumm


Was given this recipe by a co worker. My husband says: ‘You had me at Doritos®!

This was good. Except I used Sharp cheddar, Hot Rotel tomatoes with Lime and used Olive Oil to soften the oinons. Also, I made my own little mexican chicken and cut it up. It was good for something pretty easy.

My Spanish teacher gave this recipe to me when I was in high school, and it is so yummy! When I saute the onions, I also add one green bell pepper, chopped. It is great on a cold, wintery night.

This is an excellent recipe, and I tweaked it a bit to my tastes of course. Added a little taco seasoning to the cooked chicken and a little to the mixture before cooking. Instead of using canned corn, I used a bag of frozen (keeps from having to drain the can). Used the Rotel as others had suggested instead of salsa. Did not put the Doritos on the bottom, but put them on top for the last 5 minutes of cooking (on top of the cheese when adding it), because it keeps the Doritos nice and crunchy. We all very much enjoyed this!

As I do with all of the recipes, I read the Reviews first. I made a few of the recommended changes and a few of my own. My grocery store pulled two of their cooked chickens while I shopped – a great time saver! I did not use sour cream, but instead used almost a full large can of cream of chicken soup, no cream of mushroom and instead used 1/2 of a big jar of Tostitos Medium Salsa con queso. I too used the Ro-tel tomatoes but those with lime and cilantro and also added the Mexican shredded cheese. Placed about 2 pounds of chicken in bowl, sprinkled with chili powder and a spicy garlic/hot chili blend spice, dried cilantro and then added all of the above. Lightly sprayed (with olive oil mister) the 13×9 pan and crushed Nacho cheese Doritos. Filled with chicken mixture and baked at 350 for about 25 minutes. Removed, sprinkled more cheese and topped with additional Doritos (lightly broken) and baked an additional 10 minutes. Served with a boxed garlic chicken rice pilaf that I added a small can of green chilis to and also used hot chili olive oil for the oil portion needed. Everyone loved it – so glad I found the recipe. Will definitely make again.

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INGREDIENTS:

2 c. shredded cooked chicken
1 c. shredded cheese (or more if you are a cheese hound)…
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