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YUM Contest Winner

Mexican Chicken*

By EvaMarie Walker
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*CONTEST WINNER: Growing up in a family of 7 siblings my parents did not always have much money to spend on food. Chicken was always the cheapest route to go in order to feed 10 people (some nights Mom and Dad went without so there was enough for all of us kids).

Growing up in a family of 7 siblings my parents did not always have much money to spend on food. Chicken was always the cheapest route to go in order to feed 10 people (some nights Mom and Dad went without so there was enough for all of us kids). My favorite dish, with chicken of course, was what Mom called "Mexican Chicken." She could stretch the meat out far with this casserole! I have since then figured out how to improve the recipe and cut the ingredients in half to only feed my family of four.

 

Ingredients

1 lb boneless skinless chicken, any cut (you can save money by removing the skin and bones yourself but it is not required)

1-2 cups cooked rice (brown or white depending on your likes)

1 14 ounce can of diced tomatoes (I use Rotel tomatoes for a little heat but it's up to you)

1 14 ounce can of cream of mushroom soup without adding any liquid

2 cups shredded cheese of your choice (I use sharp cheddar)

Doritos nacho cheese chips (to cover the top of the casserole)


Boil the chicken in salted water until done, remove from the water and let cool. Cook the rice as directed on package, set aside. Pre-heat oven the 350 degrees before you move on.

Once the chicken is cool enough to handle shred it into bite size pieces. Place the rice in the bottom of your casserole dish and put shredded chicken over it. Next is diced tomatoes and soup together and season to taste with salt and pepper. Pour that over the chicken. Add as many Doritos as desired for the next layer then add the cheese to top it off. Place in the oven for 15-20 minutes or until cheese is melted and bubbling. Let cool for about 5 minutes and enjoy.