This recipe was shared with me by someone at my first job out of college.  I remember making it for the first time and loving the process of preparing it as much as I loved eating it.  We’ve had it so many times over the years and it’s still a big hit.

Let’s Get Crafty!
This is like a mexican lasagna of sorts where there are layers that get pulled together and then baked.

Preheat the oven to 375
Spray pam in a large casserole pan

Here’s the lineup of ingredients and the amounts:
3 cups shredded chicken (I like to grab a rotisserie chicken when we are pinched for time)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup light sour cream
1 can mild rotel
1 1/2 cups cheddar cheese
Family size bag of nacho cheese doritos

Follow these layers 3 times:
Layer 1:  Mix together 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 cup sour cream and 1 can rotel (mild for the kids) – use 1/3 of the mixture for each layer.
Layer 2:  Nacho cheese doritos  (about 2 cups per layer) – I like to loosely lay them evenly on top of the casserole and then gently press them down.  Not too much – just enough to help them lay flat.
Layer 3:  Shredded cheddar cheese (1/2 cup per layer + some extra for the top… if you so desire.)
Layer 4: Chicken (1 cup per layer)

After adding the final chicken layer – I like to finish it with another cup of doritos and some final cheese.

Bake covered for 30-35 minutes.  Uncover and switch to a low broil for 5-10 minutes to make the cheese deliciously brown.