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Velveeta Mexican Chicken Casserole

May 23 2006 | Views 108 | Comments (0) Leave a Comment

1-3 cups cooked diced chicken
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 tsp oil
1 Lb Velveeta
1 10-oz. can Mexican-style stewed tomatoes
or Rotel brand mixed tomatoes and chilies
1 10-oz. can cream of Mushroom soup
1 10-oz. can cream of chicken soup
1 cup sour cream
1 large bag of Nacho Doritos, crushed
salt
pepper
garlic powder
paprika
1 cup cheddar cheese

Optional add ins I have tried:
Cooked squash
Cooked zucchini
Cooked mushrooms

Saute onion and bell pepper in oil. Mix onion, bell pepper, Velveeta, 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. Sprinkle the cheddar
and paprika on top. Cover in foil, bake at 350 for 45-60 minutes. Be sure to
check it to make sure its not burning since it is cheesy and ovens vary.

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