Mexican Chicken Casserole
3 -4 chicken breasts
1 (10 1/2 ounce) cans cheddar cheese soup
1 (10 1/2 ounce) cans cream of chicken soup
1 (8 ounce) jars salsa
1 (4 ounce) cans diced green chilies
1 (16 ounce) bags nacho cheese flavor Doritos, crushed ( large bag)
1 (8 ounce) bags mexican cheese
1 (8 ounce) packages jalapeno jack cheese, shredded
canned jalapeno slices or sliced ripe olives, for presentation
Boil the chicken until done. Pull apart. Keep the broth. Mix soups, salsa, and chilies together. Set aside. In 13×9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
Repeat ending with cheese and broth. Add on sliced jalapenos or black olive slices for presentation, if you wish. Bake at 350 for 30 minutes.