Mexican Chicken

Ingredients

• 3-4 boneless skinless chicken breasts (i prefer using 3-4 boneless skinless chicken breast, but mom used to boil an entire chicken and then)
• 1 (8 ounce) can Rotel tomatoes (i like mild, but hot isn't unbearable)
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• milk (fill up one of the soup cans after emptying the soup into mix)
• shredded mild cheddar cheese
• dorritos nacho chip (or try your fav. flavor)

Directions

1. 1

   Cook the chicken in broth or water in a frying pan until done. Shred and set aside.

2. 2

   In a large mixing bowl, add Cream of Chicken, Cream of Mushroom, Rotel Tomatoes, and can of milk. Wisk until fairly smooth.

3. 3

   Crumble Dorritos while still in the bag.

4. 4

   In a buttered casserole dish, place a layer of the soup mix (don't use all of it).

5. 5

   Next add a layer of the crumbled dorritos.

6. 6

   Then add a layer of the chicken.

7. 7

   Repeat layers until all gone.

8. 8

   Cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes.

9. 9

   Remove from oven and remove the foil. Sprinkle a generous amount of the mild cheddar cheese over the top and return to oven, uncovered, and bake until the cheese is hot, melted, and bubbly. Let stand 2-3 minutes and then enjoy!