Doritos Chicken Casserole Recipe
Doritos Chicken Casserole is an easy, cheesy dinner loaded with a creamy chicken filling and crunchy Nacho Cheese Doritos. With just 10 minutes of prep and simple ingredients, it's the kind of weeknight casserole the whole family asks for again and again.
Servings: 6 servings
Ingredients
- 3 cups cooked and shredded chicken breast (like from a rotisserie chicken)
- 15 ounce bag Nacho Cheese Doritos chips
- 1 cup sour cream
- 20 ounces (2 cans) condensed cream of chicken soup
- 10 ounce Rotel (diced tomatoes with green chiles)
- 15 ounce canned corn drained (or 1.5 cups frozen/fresh)
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Optional garnish: fresh diced tomatoes and thinly sliced green onions
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick cooking spray.
- Crush the Doritos into chunky pieces (not fine crumbs). Spread half of the crushed chips evenly across the bottom of the baking dish. Set the other half aside.
- In a large mixing bowl, combine sour cream, cream of chicken soup, Rotel (undrained), corn, cumin, and chili powder. Stir in half of the cheddar and half of the Monterey Jack cheese. Fold in the shredded chicken until well combined.
- Spread the chicken mixture evenly over the chips in the baking dish. Top with the remaining crushed Doritos, then sprinkle with the rest of the shredded cheese.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly.
- Let rest for 5-10 minutes. Top with fresh diced tomatoes and sliced green onions if desired, and serve.
Notes
- Doritos tip: Crush chips into chunky, irregular pieces rather than fine crumbs. Larger pieces hold up better during baking and give you more crunch.
- Cheese: Freshly grate your cheddar and Monterey Jack for the best melt. Pre-shredded cheese has a coating that can prevent smooth melting.
- Chicken shortcut: A rotisserie chicken is the fastest option and gives you 4-5 cups of shredded meat. Use 3 cups for this recipe and freeze the rest.
- Sour cream: Full-fat sour cream gives the best texture and flavor. Greek yogurt can be substituted but the filling will be slightly less rich.
- Cream of chicken soup: Cream of mushroom soup can be substituted if preferred.
- Spice level: Use mild or hot Rotel to adjust the heat. You can also add a tablespoon of taco seasoning to the filling for bolder flavor.
- Storage: Store leftovers tightly covered in the fridge for 3-4 days.
- Reheating: Reheat at 350°F uncovered for about 15 minutes, or microwave individual portions for 60-90 seconds. Add fresh crushed Doritos on top for extra crunch.
- Freezing: Freeze the prepared chicken filling (without chips) in a freezer bag for up to 3 months. Thaw overnight in the fridge, then assemble with fresh Doritos and bake as directed.
- Make-ahead: Mix the chicken filling the night before and refrigerate. Assemble with fresh Doritos when ready to bake. Let the filling sit out for 20-30 minutes before layering.
Nutrition
Calories: 849kcal | Carbohydrates: 63g | Protein: 38g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1527mg | Potassium: 647mg | Fiber: 4g | Sugar: 6g | Vitamin A: 931IU | Vitamin C: 6mg | Calcium: 465mg | Iron: 4mg
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