Cheesy Crunchy Chicken Bake (Print Version)
# Ingredients:
→ Dairy and Cheese
01 -
100 g shredded Mexican cheese blend, use for topping
02 -
200 g shredded Mexican cheese blend, keep the rest separate
03 -
225 g chive whipped cream cheese
→ Protein
04 -
450 g cooked rotisserie chicken, shredded
→ Vegetables
05 -
250 g canned corn, drained really well
06 -
1 bunch green onions, chop and split apart
→ Pantry
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon salt
10 -
300 g condensed cream of chicken soup
→ Snacks
11 -
90 g Doritos chips, smashed up
# Instructions:
01 -
Crank your oven up to 200°C and let it heat up all the way before doing anything else.
02 -
Toss the chive cream cheese and condensed chicken soup in a big bowl. Beat them together till you can't see any lumps.
03 -
Hold back about a quarter cup of the green onions for later. Dump in the rest of the onions, all the chicken, drained corn, 200 g of the Mexican cheese, garlic powder, pepper, and salt. Stir it all up so it's nicely mixed.
04 -
Grease up a 33 x 23 cm baking dish. Spoon your chicken mixture into it and spread it out even.
05 -
Scatter the crushed Doritos all over, then throw on the rest of the shredded cheese and your saved green onions.
06 -
Stick the pan in your hot oven and let it go for 17 to 20 minutes. You'll want to see the cheese bubbling and turning golden on top.
07 -
Pull it out. Give it a couple of minutes to cool down a bit, then dig in while it's hot.
# Notes:
01 -
Using rotisserie chicken gives you loads of flavor fast, and shaves off a bunch of time in the kitchen.