Chicken Dorito Casserole

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This mexican style casserole recipe was given to me by my mom 
after I got married, way back in 1981.

 It's definitely not what you would call healthy, but it is easy to make and really really good. 
So are leftovers the next day for breakfast.

It makes about 10 servings and is really filling, so your not actually eating a lot at one time. 

Unless of course you want to, and I'll be honest, that does happen quite often.

Linked with Rattlebridge Farm: Foodie Friday,  Sunflower Supper Club: Weekend Potluck 
and Addicted to Recipes: Scrumptious Sunday Link Party .

Chicken Dorito Casserole

3 Chicken Breasts
Olive Oil
1 Onion, chopped
1/2 cup Celery, chopped
1 Jalapeno or Fresno Pepper, seeded and minced
4 clove Garlic, minced
1 tsp Cumin
2 tsp Chili Powder
1 tsp Oregano
Pinch Salt and Pepper
1 can Rotel, mild
1 1/2 cups Chicken Stock
8 oz Cheez Whiz
3 oz Cream Cheese, softened
1 can Cream of Mushroom Soup, low sodium
1 bag Doritos, use 10 oz.
4 oz Cheddar Cheese, grated

Heat oven to 375*.

Season the chicken breasts with cumin, garlic powder, salt, and pepper. Cook in a large skillet with olive oil until just shy of done, preferably with a hint of pink. Set aside to rest. Shred chicken.

In the same skillet with a little more olive oil, sauté onion, celery, pepper, garlic, pinch of salt and pepper, cumin, oregano and chili powder until softened. Add Rotel and chicken stock, stirring to deglaze pan. Transfer into a large bowl and add remaining ingredients except Doritos, including shredded chicken and any accumulated juices.

Spray a 9x13 baking dish with oil. Reserve a handful of crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish. Cover with 1/2 the chicken mixture and repeat.

Sprinkle top of casserole with reserved Doritos and cheddar cheese.

Bake for 25 minutes. Remove from oven and let rest 10 minutes.

Serve with toppings of your choice, like sour cream, lettuce and tomato.

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