Nacho Chicken

This recipe was from a college friend, who taught it to our fraternity’s cook. It lost something when scaled up to feed 30+ people, but much like beer and whiskey, nacho chicken is much better in a small batch, shared with friends.

Also good served at 3am after a case of Keystone Light. We won’t tell.

Recommended listening: Metallica – Master of Puppets.

Print Recipe
Nacho Chicken
Course Main Dish
Prep Time 30 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425°F
  2. Hammer out the chicken breasts. Salt and pepper, then bake for 20 minutes.
  3. Dice the chicken (1/2 to 1" cubes)
  4. Dice the Velveeta into 1/2" cubes
  5. Sautee the onion and jalapenos
  6. Drain the Rotel (I use a strainer)
  7. In a giant mixing bowl, mix the onion, jalapenos, Rotel, cream of chicken soup, Velveeta, and diced chicken.
  8. Pour into 9x13" pan.
  9. Crush the entire bag of Doritos. Pour on top and spread evenly.
  10. Bake for 30 minutes at 350°F.
  11. Wait five minutes for it to set and serve.