MEXICAN CHICKEN CASSEROLE 
Layer in casserole in this order:

Cooked chicken, diced and boned (about 4 breasts or 2 cans)

1/2 onion, diced

1 pound Velveeta cheese, sliced

1 can diced Ro-Tel tomatoes, drained (use slightly less than whole can for a less spicy dish)

2/3 package Doritos

Combine 1 can cream of mushroom soup and 1 can cream of chicken soup for next layer.

Related recipe search

“MEXICAN CHICKEN CASSEROLE”

 

Recipe Index