Mexican Chicken

This recipe goes way back.   I'm talking WAY back to Junior High kind of back.  You see, in cheerleading we used to always have Potluck.  I would always make a cake called "Better Than Sex" (another post, another time) and a girl's mom on the squad younger than us would always bring a huge casserole dish of Mexican Chicken.  Now... everyone has recipes for Mexican Chicken, my mom included and she used to make it often.  But what made this version special was the Nacho Doritos chips.  It was cheesy, mexican american goodness.

Now, Jeremy begs me to make this.  I'll admit, he doesn't get to eat it near as much as he would like.  It's crazy unhealthy!  But occasionally I'll give in and he has enough mexican chicken to last a week :)

The Ingredients

1 Can of Cream of Mushroom
1 Can of Cream of Chicken
1 Can of Rotel (Mild, Medium or Hot depending on how much heat you like)
1 small block of Velveeta cut into cubes
1 rotisserie chicken shredded
1/2 bag of Spicy Nacho Doritos

Tip:  If making this for just Jeremy and I, I like to split it into two casserole dishes and freeze one for later on.   It freezes very well.

On the stove top melt Velveeta cheese and combine with cream of mushroom, cream of chicken, and rotel.  In the casserole dish crush 1/4 of the Doritos chips on the bottom of the pan.  Layer with shredded chicken.  Cover the shredded chicken with the cheese mixture.  Top with more crushed Doritos. 

Cook at 350 for 20 minutes covered. Uncover and cook for an additional 10 minutes or until thoroughly heated.

Enjoy!