Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine. Once boiling, reduce the heat to medium and boil for five minutes. Remove the mixture from the heat and whisk in the chocolate chips until melted. Whisk in the marshmallow fluff and vanilla extract. Pour the mixture into a 9×9 baking dish that has been lined with aluminum foil and sprayed with cooking spray. Let sit for several hours in the fridge before slicing to serve. Enjoy!

1. Preheat oven to 350º F and light grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, combine chicken, black beans, corn, 1 cup Mexican blend cheese, diced tomatoes and green chiles, cream of chicken soup, sour cream, and taco seasoning. Mix together until completely incorporated.
3. Spread half of your lightly crushed Doritos chips into the baking dish, then pour the chicken mixture over the top and spread it into an even layer.
4. Bake in preheated oven for 20 minutes.
5. Remove from oven and top with remaining Doritos and cheese. Return to oven and bake for another 5-7 minutes, or until cheese is melted and bubbly.
6. Remove from oven and serve hot, garnished with cilantro, if desired.

Notes:

If you prefer spicier food, add a can of diced jalapeños or some chopped fresh jalapeños to the mixture.

You can use leftover rotisserie chicken instead of cooking chicken breasts for this recipe.This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Just make sure to add the remaining doritos and cheese right before baking.

You can also freeze this casserole for up to 3 months. Thaw it overnight in the refrigerator before baking.