This is one of our favorite summer meals! And, there is enough meat when you cook it for the 2nd Meal as well!
Southwestern Chicken Layered Salad (Betty Crocker Recipe)
Chopped Romaine Lettuce
1 Rotisserie Chicken
1 can (11 oz) Southwestern Style Corn, drained, liquid reserved (Aldi's does have this off & on, otherwise, you can get Green Giant Brand at Walmart for sure)
2 Tbsp. Taco Seasoning Mix
1/2 C. Shredded Mexican Cheese
1/4. C. Ranch Dressing
1/4 C. French Dressing
Corn Chips (crushed)
Arrange Lettuce on platter.
Shred Chicken, and, place in skillet with liquid reserved from corn & extra water (few tablespoons). Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended & thoroughly heated.
Arrange Chicken mix over lettuce. Sprinkle with Cheese & Corn. Drizzle with dressings; top with corn chips & garnish with Salsa.
Loaded Chicken Nachos (a Jenny original!)
Seasoned Chicken Meat (from recipe #1)
Refried Beans (optional)
Cheese (nacho cheese, shredded cheese, or mexican shredded cheese)
Onions & Peppers (optional)
Layer all the above on a baking pan, heat in oven at 350 until cheese is melted & all is hot.
Remove from oven & top with Salsa, Sour Cream, & Guacamole (or anything else you like on your nachos)