Ingredients
8
8 servings
- •1 teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
- •2 pounds skinless, boneless chicken breast halves, cut into chunks
- •1 (10.75 ounce) can cream of mushroom soup
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •1 (14 ounce) can whole kernel corn
- •1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)
- •1 (8 ounce) package shredded Mexican cheese blend
Instructions
- Bring a saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
- Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 564
- Carbohydrate: 46g
- Fat: 27g
- Fiber: 4g
- Protein: 35g
- Sugar: 4g
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