Mexican White Trash Casserole
Shredded chicken in a creamy Rotel, sour cream and cream of chicken sauce, layered with crushed Nacho Cheese Doritos and baked under melted cheese.
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Ingredients
- 1 bag Nacho Cheese Doritos 10 ounces, crushed (about 4 cups)
- 2 cups cooked chicken shredded
- 2 cups shredded cheese cheddar or Mexican blend, divided
- 1 can condensed cream of chicken soup 10.75 ounces
- 1 can Rotel diced tomatoes with green chilies 10 ounces, undrained
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 packet taco seasoning about 1 tablespoon, adjust to taste
- nonstick cooking spray for the dish
Instructions
- Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 cup of the cheese, the cream of chicken soup, Rotel, sour cream, milk and taco seasoning. Stir until well blended.
- Spread half of the crushed Doritos in the bottom of the dish and top with half of the chicken mixture. Repeat with the remaining Doritos and chicken mixture.
- Sprinkle the remaining 1 cup of cheese over the top.
- Cover with foil and bake for 35 minutes, until hot, bubbling at the edges and 165°F in the center.
- Let the casserole rest for 5 to 10 minutes, then serve warm.
Notes
For a thicker casserole, drain the Rotel lightly. Doubled in a 9x13-inch dish, bake about 45 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 585kcalCarbohydrates: 37.8gProtein: 28.4gFat: 35.3gSodium: 1250mgFiber: 2.7gSugar: 4.9g