pat's Recipe

Simple Mexican Chicken Casserole

Category: Breakfast casserole

1 to 3 cups cooked chicken, diced
1/2 cup onion, diced
1/2 cup bell pepper, diced
1/2 teaspoon oil
1 pound Velveeta
10 ounces Mexican-style stewed tomatoes
10 ounces cream of mushroom soup
10 ounces cream of chicken soup
1 cup sour cream
1 large bag doritos, crushed
Salt and Pepper, to taste

Garlic powder
Paprika
1 cup cheddar cheese
Cooked squash, zucchini or mushrooms, optional


Instructions
Sauté onion and bell pepper in oil.

Mix onion, bell pepper, Velveeta, tomatoes, soups, sour cream. Heat on stovetop or in microwave. Stir to blend and season to taste with salt, pepper and garlic powder.

Layer in a large baking dish alternating the crushed chips and the chicken, with the sauce mixture. If you opt to include the zucchini, squash, and/or mushrooms, put them in top of the sauce mixture.

Sprinkle the cheddar and paprika on top. Cover in foil, bake at 350 degrees F for 45-60 minutes.
4 servins