Mexican Chicken

• 3 -4 boneless skinless chicken breasts (i prefer using 3-4 boneless skinless chicken breast, but mom used to boil an entire chicken and then)
• 1 (8 ounce) can Rotel Tomatoes (i like mild, but hot isn't unbearable)
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• milk (fill up one of the soup cans after emptying the soup into mix)
• shredded mild cheddar cheese
• dorritos nacho chip (or try your fav. flavor)

1. Cook the chicken in broth or water in a frying pan until done. Shred and set aside.
2. In a large mixing bowl, add Cream of Chicken, Cream of Mushroom, Rotel Tomatoes, and can of milk. Wisk until fairly smooth.
3. Crumble Dorritos while still in the bag.
4. In a buttered casserole dish, place a layer of the soup mix (don't use all of it).
5. Next add a layer of the crumbled dorritos.
6. Then add a layer of the chicken.
7. Repeat layers until all gone.
8. Cover dish with aluminum foil and bake in 375 degree oven for 45-50 minutes.
9. Remove from oven and remove the foil. Sprinkle a generous amount of the mild cheddar cheese over the top and return to oven, uncovered, and bake until the cheese is hot, melted, and bubbly. Let stand 2-3 minutes and then enjoy!

chicken breasts, tomatoes, cream of mushroom soup, cream of chicken soup, milk, cheddar cheese, nacho chip

Taken from www.food.com/recipe/mexican-chicken-296276 (may not work)