Chicken Dorito Casserole

• 3 Chicken Breasts, Boneless And Skinless
• 1 pinch Garlic Powder
• 1 pinch Salt And Pepper
• 1- 1/2 Tablespoon Olive Oil, Divided
• 1 Onion, Chopped
• 1/2 cups Celery, Chopped
• 1 Jalapeno Or Fresno Pepper, Seeded And Minced
• 4 cloves Garlic, Minced
• Salt And Pepper
• 1 teaspoon Cumin, Plus More To Season Chicken
• 1 teaspoon Oregano
• 2 teaspoons Chili Powder
• 10 ounces, weight Rotel, Mild
• 1- 1/2 cup Chicken Broth
• 8 ounces, weight Cheez Whiz
• 3 ounces, weight Cream Cheese, Softened
• 10- 1/2 ounces, weight Cream Of Mushroom Soup, Reduced Sodium
• 10 ounces, weight Doritos, Crushed
• 4 ounces, weight Cheddar Cheese, Grated

1. Heat oven to 375 degrees F.
2. Season the chicken breasts with some cumin, garlic powder, salt, and pepper.
3. Cook in a large skillet with 2 teaspoons olive oil until just shy of done, 5-7 minutes per side (a hint of pink is good).
4. Set aside to rest.
5. Shred chicken.
6. In the same skillet with remaining olive oil, saute onion, celery, pepper, garlic, pinch of salt and pepper, 1 teaspoon cumin, oregano and chili powder until softened.
7. Add Rotel and chicken stock, stirring to deglaze pan.
8. Transfer into a large bowl and add Cheez Whiz, cream cheese, soup, shredded chicken and any accumulated juices.
9. Spray a 9x13 baking dish with oil.
10. Reserve a handful of crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish.
11. Cover with 1/2 the chicken mixture and repeat.
12. Sprinkle top of casserole with reserved Doritos and cheddar cheese.
13. Bake for 25 minutes.
14. Remove from oven and let rest 10 minutes.
15. Serve with toppings of your choice, like sour cream, lettuce and tomato.

chicken breasts, garlic, salt, olive oil, onion, celery, pepper, garlic, salt, cumin, oregano, chili powder, chicken broth, weight cream cheese, cream of mushroom soup, weight doritos, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-dorito-casserole-2/ (may not work)