This has always been one of our favorite meals. I've been making it for at least 10 years now. It's one of those recipes that I can remember by heart, so it's easy to pick up the ingredients at the last second if necessary. I can change it around to suit my moods, which is always nice. Tonight, our baseball games were rained out, so I ran in the store and grabbed a rotisserie chicken to use in it. We could honestly eat this several times a week and be happy. The very best part is that it's so easy. I keep all of the items on hand, and it only takes about 3 minutes to throw together. Even the kids can make it on their own, which they just love. Perfect for a last-minute meal. Plus, you get the little bit of Mexican flavor without the heat. That makes it a safe choice for the entire family. Dh can add salsa and sour cream to his. The boys and I can eat ours plain. Just yummy all around! Oh yeah, baby.
MEXICAN CHICKEN CASSEROLE
(luckymommyto2boys ~ Amy)
1 (10-3/4oz) can Campbell's Healthy Request Cream of Chicken soup
1 (10-3/4oz) can Campbell's Healthy Request Cream of Mushroom soup
1 can fat-free evaporated milk
1 (4-oz) can diced green chilies
1-1/2 cups chopped cooked chicken
1 package plain Doritos
1 cup shredded Mexican blend cheese
1 (4-oz) can sliced black olives
Mix first four ingredients in order. Crush the bag of Doritos into little pieces; add to mixture. Stir in chicken.
Pour mixture into 9x13 baking dish. Sprinkle with olives, and then cover with cheese. Bake at 350* for about 30-35 minutes.