3cupscooked and shredded chicken breastlike from a rotisserie chicken
15ouncebag Nacho Cheese Dorito chips
20ounces(2 cans) cans condensed cream of chicken soup
10ounceRotel (diced tomatoes with green chiles)
15ounceCan corndrained (or 1.5 cups frozen/fresh)
1cupFreshly grated cheddar cheese
1cupFreshly grated Monterey Jack cheese
1teaspoon Chili powder
Optional garnish: fresh diced tomatoes and thinly sliced green onions
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with nonstick cooking spray.
Crush chips and place half of them on the bottom of your casserole dish and set aside.
In a large mixing bowl, combine sour cream, soup mix, Rotel, corn, cumin, chili powder and half of each of the cheeses. Fold in the shredded chicken until well combined.
Spread the chicken mixture over the chips in the baking dish. Top with the remain chips and cheese.
Bake uncovered in the preheated oven for 25-30 minutes.
Let rest for 5-10 minutes, top with optional garnish and serve.
Storage: Leftover chicken casserole should be stored in the refrigerator, tightly covered, for 3-4 days.Freezing: To freeze, place the leftover casserole in a freezer bag and press out as much air as possible. Freeze for up to 6 months. To thaw, place in the fridge overnight.Reheating: Reheat in the oven, uncovered, at the same temperature, or in the microwave for 60-90 seconds.