counter hit make


Print Friendly, PDF & Email
3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked
1 regular sized bag of original Doritos
1 can Cream of Mushroom
1 can Cream of Chicken
3/4 cup Milk
Shredded Cheese
How to make it
Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.
Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375
Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. ?
Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.
Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.
Step 6: Add the creamy sauce on top of the chicken. (NO picture…sorry.)
Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)
Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.
And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!
See also  Mini cherry cheesecake tacos

Leave a Reply