May 30, 2012

Adventures in Cooking...Mexican Chicken

So, as I have mentioned in previous posts, I am not exactly Rachel Ray or Paula Dean, but, I made an incredible dish last night and thought I would share. And if I can make it you have to know you can! It is one of my all-time favorites. It is worth a try I promise.


What you'll need:

4 boneless skinless chicken breast
1 can enchilada sauce
1 can cream of mushroom soup 
1 bag of Doritos
8oz of extra sharp grated cheese

How it's done:

Boil your four chicken breast until throughly cooked. Keep the chicken broth and cut the chicken breasts into bitesize pieces. In a separate bowl, mix the can of enchilada sauce, cream of mushroom soup, and the chicken pieces. Use a  9x13 sprayed casserole dish and crumble a layer of Doritos on the bottom. Pour the chicken mix over the Doritos.. And finally pour about 8oz of the chicken broth over it all to keep the chicken moist. Bake it at 350 for 25 min. Take it out of the oven and add another layer of Doritos and top it off with the 8oz of grated cheese. Bake for another 5 minutes and viola! MEXICAN CHICKEN

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