Mexican Dorito Chicken Casserole


4 boneless, skinless chicken breasts, cooked

8 ounces Doritos potato chips, crushed

1 can of black beans, drained and rinsed

2 small cans of cream of chicken soup

1 can of rotel tomatoes and green peppers

¾ cup whole milk

1 cup cheddar cheese, grated


Preheat the oven to 400*

Line a baking sheet with aluminum foil

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

Bake 20 to 25 minutes

Take out of the oven and let cool

Spray a baking dish with nonstick spray

Put half of the crushed doritos as the bottom layer in the mold

In a bowl, mix the soup with the milk

Shred the chicken breasts using two forks

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

Place a layer of chicken and pulled bean mixture over the Doritos

Spread a layer of soup over the chicken

Sprinkle with cheese

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

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

The chicken has already been cooked, so this is not a problem for this cooking.


Nutrition Information:


Amount per serving: CALORIES: 120 | TOTAL FAT: 12 g | SATURATED FATS: 6g | UNSATURATED FATS: 6 g | CHOLESTEROL: 120mg | SODIUM: 28mg | CARBOHYDRATES: 140g | SUGAR: 18g | PROTEIN: 12g

See also  Instant Pot Cowboy Beans

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