Mexican Dorito Chicken Casserole

How to make Mexican Dorito Chicken Casserole

4 boneless and skinless chicken breasts, cooked

8 ounces Doritos chips, crushed

1 can black beans, drained and rinsed

2 small cans of Cream of Chicken soup

1 can rotel tomatoes and green chilis

¾ cup whole milk

1 cup Cheddar Cheese, shredded

Preheat the oven to 400*

Line a baking sheet with foil

Season the chicken breast with salt and pepper and place onto the foil lined tray

Bake for 20 to 25 minutes

Remove from the oven and set aside to cool

Spray a baking dish with nonstick spray

Put half of the crushed doritos as the bottom layer in the baking pan

In a bowl, mix the soup with the milk

Shred the chicken breasts using two forks

Stir in the black beans and the can of rotel tomatoes, stir until blended well.

Place a layer of shredded chicken and bean mixture on top of the Doritos

Spread a layer of the soup over the chicken

Sprinkle with cheese

Repeat the layers one more time each and place pan into the oven

Bake for 20 to 25 minutes, until the cheese is bubbly.

The chicken has already been cooked so that is not a concern this baking time.

Enjoy!