Mexican Chicken Casserole

[Pianoman]

This is one of my all time favorite recipes. I don't make it very
often as I can literally eat it until I nearly puke!

It's also handy for a church dinner as you can make it
ahead of time - pop it in the fridge and hold off on baking
it until you get ready to eat. (I've had pretty good luck
freezing leftovers as well - but don't usually have any unless
I make it for a stay at home dinner).

2 large cans white chicken
2 cans Cream of Mushroom or Cream of Celery Soup
(I like to use 1 of each).
2 cans Rotel (you choose the heat level - I usually
stick with mild for a church dinner for the whiners!).
2 lbs Velveta Cheese (fyi -I've tried the off brands for
this & it usually doesn't turn out well)
1 Large bag Doritos (crushed well)

Put soup, Rotel, and 1/2 the cheese (cut into 1" cubes)
in a large pan and heat over low heat until melted.
(Can also put in a large glass bowl and heat in microwave.).

When cheese is completely melted - add chicken

Put half of the crushed Doritos in a lightly greased/sprayed
baking dish & spread evenly. A large Lasagna or roasting pan
works best (9 x 13 is almost too small).

Pour 1/2 of the cheese mixture over the chips.

Add a final layer of the crushed Doritos over the
cheese mixture - then another layer with the remainder
of the cheese mixture.

Slice the remainder of the Velveta and cover the top of the
casserole with the slices.

Bake uncovered for 25 to 30 minutes in a 350 degree oven
or until thorougly heated. Velveta slices will begin to bubble &
turn a light golden brown. (If pulling from fridge & baking
add a few minutes).

[Susie Hamilton]

I just made this dish and am eating it as I post. I really like it. Thanks for the recipe.

[Pianoman]

Glad you liked! Eat some for me!

I'm so glad we started this forum! I've really
enjoyed trying some of these!

[Susie Hamilton]

Me too. It is widening my recipe list, hopefully not my waist again.

[Shellie]

This sounds good. I think I will make this for after church tomorrow. Does the canned chicken taste as good as boiling your own?

[Pianoman]

This sounds good. I think I will make this for after church tomorrow. Does the canned chicken taste as good as boiling your own?

With the Rotel & Doritos - I don't think you will be able to
tell the difference in the taste of the chicken. I've used both -
but I like the texture of the canned chicken better in this.
The canned chicken has a "stringy" texture & is usually already
in nice cubes/chunks (and I'm usually in too much of a hurry
to cook my own).

If I cook my own chicken - I usually let it cool, cut into 1/2" to
3/4" cube like pieces, then "smoosh" it with my fingers to give
it a little stringy texture. This is a great recipe to use with leftover chicken or turkey from Thanksgiving.

Will also mention - I've seen both large bags of Doritos & jumbo
bags (not sure of the exact sizes). If you get the jumbo bag -
don't use the whole thing or this will turn out a bit dry. I've used
the off brand chips & they usually do work OK in this.

[Susie Hamilton]

I made this again today with one change. I added a can of Southwestern corn with peppers. Gave it a little extra tang.

[TW]

How do you know if it's a Mexican chicken?


TW

[Sherry]

How do you know if it's a Mexican chicken?


TW

If it can do the Mexican Hat Dance, it's a Mexican chicken!

[Shellie]

It is in the oven as we speak. I'm thinking that this is going to be awesome!

[Susie Hamilton]

How did it turn out Shellie?

[Shellie]

It was a little too cheesy for me, but had awesome flavor. I think I will make it with less cheese next time and might substitute rice instead of Doritos.

I actually scooped it up with some Tostito chips and sour cream.

[Merrie]

We make a similar dish except for: plain tortilla chips (cheap ones from WalMart) and cream of chicken and cream of mushroom and shredded cheese instead of Velveeta.

Last time we added a can of drained black beans and really liked it that way. I like the idea of adding Mexicorn, too.

I'm really enjoying all these recipes!