1 tbsp butter
1 small Vidalia onion, chopped
4 oz cream cheese
1 deli rotisserie chicken, shredded
2 (10.75 oz) cans cream of chicken soup
2 (10 oz) cans Rotel tomatoes with green chiles, undrained
1 can black beans
2 tsp chili powder
1 tsp ground cumin
1 regular size bag Dorito nacho chips
2 cups Mexican blend shredded cheese
Preheat oven to 350º
Spray a 13 x 9 casserole dish with cooking spray and set aside.
In a large skillet over medium heat, melt the butter and cook the onion until translucent.
Cut the cream cheese into small cubes and add to the onions. Add the chicken, soup, tomatoes, black beans, chili powder and cumin. Stir until the cream cheese has melted.
Coarsely crumble with your hands, about a third of the Doritos and spread evenly over the bottom of the casserole.
Pour half of the chicken mixture over the Doritos. Top with half the cheese and then another layer of the chicken mixture.
Top with the remaining Doritos (coarsely crumbled) and then top with the remaining cheese.
Bake for 30 minutes or the cheese has melted and the mixture is bubbly. Serve with cornbread.