chicken dorito® casserole

Ingredients

• Servings: 8
• 1 teaspoon seasoning (such as tony chachere's®), or to taste
• 2 pounds skinless, boneless chicken breast halves, cut into chunks
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (14 ounce) can whole kernel corn
• 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as doritos®)
• 1 (8 ounce) package shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring saucepan of water and seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. drain and shred chicken.
• preheat oven to 350 degrees f (175 degrees c).
• mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
• spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the mexican cheese blend. repeat layering with the remaining ingredients.
• bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.