MEXICAN CHICKEN 
Chicken, whole
1 can Rotel chili & tomatoes
1 can cream of mushroom soup
Cheddar cheese
Onion
Nacho cheese Doritos

Boil whole chicken until done, pick off bone. Layer in bottom of pan. Mix Rotel and cream of mushroom soup. Layer on top of chicken. Chop onion and layer on to of soup mixture. Grate cheddar cheese and layer on top of onion. Crunch bag of nacho cheese Doritos and layer on top of cheese. Bake at 350 degrees until chips start to brown. Set and cool about 20 minutes. Serve.

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“MEXICAN CHICKEN”

 

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