Ingredients:

• 1 tablespoon butter
• 1 medium onion, diced
• 4 ounces cream cheese, cut into chunks
• 4 cups cooked and shredded chicken (rotisserie chicken works great)
• 2 cans (10.75 ounces each) condensed cream of chicken soup
• 2 cans (10 ounces each) Rotel tomatoes
• 1 cup black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 regular-sized bag nacho Dorito chips
• 2 cups shredded Mexican cheese

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook the onion: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened.
3. Combine ingredients: Add the cream cheese, shredded chicken, cream of chicken soup, Rotel tomatoes, black beans, chili powder, and cumin. Stir everything together until the cream cheese is melted and the mixture is smooth and well combined.
4. Assemble casserole: In a lightly greased 9x13-inch baking dish, layer 1/3 of the crushed Dorito chips. Spread half of the chicken mixture evenly over the chips.
5. Add cheese: Top with 1/2 of the shredded Mexican cheese, then add the remaining chicken mixture on top.
6. Finish the layers: Add the remaining Dorito chips and top with the remaining shredded cheese.
7. Bake: Place the casserole in the oven and bake for about 30 minutes, or until the cheese is bubbly and golden.
8. Serve: Let it cool for a few minutes, then serve and enjoy!

Notes:

• For a milder casserole, use mild Rotel tomatoes. If you like it spicy, use hot Rotel or add extra chili powder.
• Nutritional information is an estimate and will vary depending on the specific brands and ingredients you use.

Nutrition