When I was growing up my Nanny used to make this Mexican chicken all the time for us kids (There was 7 of us grandkids) My Nanny was such a good cook and she loved to make us anything we asked for, like cinnamon toast every morning lol. One of my deepest regrets was not getting her homemade cheesecake recipe before she passed away 2 years ago, but I do have this recipe and it is pretty fabulous in its own right! Oh and super easy to make with very basic ingredients!
You Will Need:
-1lb boneless skinless chicken breast
-1 bag Doritos nacho cheese chips
-1 bag shredded Mexican blend blend cheese (I used cheddar cheese this time because it’s what I already had)
-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 can Rotel
-Salt and pepper
Directions:
-Preheat oven to 375 degrees
-Grease a 9×13 baking dish
-Line the baking dish with crushed Doritos. (Be careful and don’t add too many chips because it can get kind of “chippy”)
-Grease a skillet with butter
-Cut chicken breasts into small cubes and “whiten” in the skillet. You don’t have to cook it all the way through because it is going to bake for a while
-Pour chicken into baking dish over chips
-Cover chicken with half the bag of cheese.
-In a small/medium size bowl mix together Rotel, cream of mushroom soup, cream of chicken soup, salt, and pepper. You can add as much salt and pepper as you would like.
-Andrew says next time he wants me to add chips to the filling, but like I said earlier, it can get too chippy pretty fast, but I guess I’ll try next time.
-Pour soup mixture into baking dish and spread out evenly.
-Cover soup mixture with some more crunched up Doritos
-Top with the rest of the bag of cheese
-Bake for 30 minutes
Raising Rowletts 