Sunday dinner was looming ahead of me and I had no idea what I was going to make for the family. Then I remembered one of the dishes that has been popular on my site lately and decided to make it but change it up a bit. This remixed Dorito Casserole substitutes shredded chicken for ground beef. I also switched out the regular Velveeta cheese for queso blanco.
The remix version got two thumbs up from my dad so it’s a keeper.
Chicken Dorito Caserole
1 1/2 lb chicken tenderloins
Montreal Chicken seasoning
1/2 lb Velveeta queso blanco
2 cans low fat cream of chicken soup
1 can rotel tomatoes
1/2 bag of Nachos cheese Doritos
Preheat oven to 350 degrees.
Season chicken tenderloins with the Montreal seasoning. Heat a large skillet pan with about 1 Tbsp of olive oil. Add chicken and cook until done. Shred the chicken by taking two forks and tearing apart.
Return to pan and add two cans of Cream of chicken soup and 1/2 can Rotel tomatoes (or entire can if you like it spicy). Let cook for about 5-7 minutes.
Spray a 9×13 casserole dish with Pam spray. Layer crushed Doritos on the bottom of the dish. Add half of the chicken mixture. Spread cheese on the top and repeat the process with Doritos, chicken mixture and ending with the cheese.
Bake in 350 degree oven for 30 minutes.
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