This week’s new trial recipe certainly was an interesting concoction. In a nutshell, the dish is chicken, Velveeta®, and Doritos®. Let me say now that my five-year old thought it was delicious, which figures since my husband said the meal reminded him of something that a child would have created.
The processed cheese in this casserole is just too much. My husband commented during the meal that it was just too rich and compared it to eating butter. He thought maybe it should be served atop a taco salad or something. Afterwards, he said he felt as if he’d just eaten a whole can of squeeze cheese. Blech.
I’d have to agree with him on this one. It’s just a little too sickening for my taste. We give this one 2 stars.
Have a good week and good eating!
Allison
Trailer Park Mexican Chicken
Makes 8-10 servings
Ingredients:
6 boneless, skinless chicken breast halves, cooked and cubed
1 lb. light American process cheese
2 (10-3/4-oz.) cans condensed cream of chicken soup, undiluted
1 (10-oz.) can diced tomatoes and green chilies, undrained
1 small onion, chopped
½ tsp. garlic
¼ tsp. salt
¼ tsp. pepper
1 pkg. (13.5-oz.) nacho cheese flavored tortilla chips
Preparation:
In a large bowl, combine the first eight ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a 13x9x2-inch baking dish that’s been sprayed with nonstick cooking spray. Sprinkle with reserved chips. Bake, uncovered, at 350°F for 30 minutes or until the cheese is melted and the edges are bubbly.
