{mexican chicken casserole}

It's camping season, and along with that comes Dutch oven cooking! This is one of my favorite Dutch oven recipes, but it can be baked in the oven at home too. The jalopeno gives it just a little bit of a kick, and the Fritos give it great flavor and crunch. Yum!

MEXICAN CHICKEN CASSEROLE

2-3 chicken breasts, cooked and cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can evaporated milk
1 jalopeno pepper, chopped (for less spice, de-seed the pepper)
1 small bag Fritos
8 oz. cheddar cheese

Mix first 5 ingredients in a large bowl. Grease bottom of 8-9 inch baking dish, or line bottom of Dutch oven with aluminum foil and spray with cooking spray. Place Fritos evenly in the bottom of the dish, then pour the chicken mixture on top. Cover with cheese.
If using a baking dish, bake in a 350 degree oven until cheese is bubbly and casserole is heated through. For Dutch oven, cover an area underneath your Dutch oven with approximately 12-15 coals and place 10-12 coals on top of lid. Cooking time is approximately 15-20 minutes, or until cheese is bubbly.

*For a camping trop, this can be done beforehand and frozen. The chicken will remain frozen for several days, so this meal can be planned for later in the trip.