Servings: 4

1-2 tsp olive oil 1 to 2 tsp olive oil
1- 1 1/2 lbs chicken breast 1 to 1 ½ lbs chicken breast
1/2 cup chopped onion ½ cup chopped onion
1 packet of taco seasoning 1 packet of taco seasoning
Rotel Rotel
1 can cream of chicken soup 1 can cream of chicken soup
1/3 can of milk ⅓ can of milk
4 oz Velveeta, cut into small pieces 4 oz Velveeta, cut into small pieces
1 tsp black pepper 1 tsp black pepper
1/2 tsp salt ½ tsp salt
1/2 tsp garlic powder ½ tsp garlic powder
1 cup doritos, broken into small pieces (add more if needed) 1 cup doritos, broken into small pieces (add more if needed)
1 cup shredded Mexican cheese 1 cup shredded Mexican cheese
1 small jalepeno, sliced (optional) 1 small jalepeno, sliced (optional)

Cut up chicken in 1 in cubes. In a pan, heat olive oil and add cut up chicken and cook until no longer pink. Add onions and half of taco seasoning and cook until onions are soft.
While chicken is cooking, turn on oven at 350 degrees and grease a 2 to 3 qt casserole dish.
Turn off heat under pan and add to chicken the rotel, cream of chicken soup, milk, garlic powder, the rest of the taco seasoning, salt, and black pepper and mix well. Add in Velveeta and stir while it slightly melts. Put half of mixture into casserole dish and cover with half of the doritos, then ½ of Mexican cheese. Then add rest of mixture and cover with the rest of the doritos. Bake covered with foil in oven for 15 to 20 minutes. Uncover and add the rest of the cheese and bake uncovered for 10 minutes or until melted. Optional- Serve with sliced jalepenos.