Nacho Chicken Recipe

What a blessing to share this much requested recipe that I took to the Fiesta birthday celebration...and since I have had several requests, I thought it might be better to post it...so without further delay ~

Nacho Chicken Casserole

Ingredients:

One whole chicken (I slow cooked ours the day before, then pulled all the meat from the bones) cooked & meat diced
8 oz. Velveta cheese cubed
8 oz. shredded Mexican blend cheese
2 cans of condensed cream of chicken soup (10 3/4 oz each)
1 can (approx. 10 oz.) diced tomatoes with green chiles, undrained
1/2 finely chopped onion (about 1 cup)
1 can (4 oz.) mild green chiles
1 Tbsp. minced garlic
1/4 tsp. black pepper
1 bag (14 1/2 oz) nacho cheese tortilla chips (Doritos), crushed

Preparation Directions:

In a large bowl, combine diced cooked chicken, cheeses, soup, tomatoes, green chiles, onion and seasonings; mix well. Crush the chips and set aside 1 1/2 cups of chips to use for the topping; blend remaining chips into the chicken mixture. Spoon mixture into a 9 x 13 baking dish (sprayed with canola oil); sprinkle reserved chips on top. Bake, uncovered, at 350 degrees for 30 minutes or until cheese is melted and casserole is bubbling. Serve over rice. Enjoy! ~ Mrs. Smith, October 2009