March 27, 2010

MEXICAN CHICKEN CASSEROLE

1 pkg boneless skinless chicken breast
1/2-1 whole bag of nacho flavored Doritos
1 can Rotel
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/2 block Velveeta cheese
1 bag of Kraft cheddar cheese
1 small can sliced black olives

Wash and cut fat from chicken breast. Then place in a pot and boil on stove until chicken is an opaque white and tender.

In a large casserole dish, spray the bottom with butter cooking spray.

While chicken is cooking, mix Rotel, soups and olives; set aside.

When chicken is done, allow to cool in strainer then pull apart and shred it into the bottom of dish. Spread mixture on top of chicken evenly.

Thinly slice Velveeta and place on top of mixture. Crush chips and sprinkle over mixture and cheese. Top with cheddar cheese.

Bake at 350°F for 20-30 minutes or until heated thoroughly.

1 comment:

Emily said...

Hi Craig, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit http://www.rotelacrossamerica.com

- The RO*TEL Across America Team