Dorito Chicken Casserole
A bubbling, creamy chicken filling sits beneath a cap of Doritos and melted cheddar. Scoop through the layers for saucy comfort and a salty crunch in the same bite.
Recipe link
Prep time10 min
Cook time40 min
Total time1 hr
- Course
- Main Course, Casseroles
- Cuisine
- Granny's Recipes, Tex Mex
- Difficulty
- Easy
- Est. calories / serving
- 450
Ingredients
Sauce Mixture
- 1 cup yellow onion — small dice
- 1 can cream of mushroom soup — 10.5 oz
- 1 can cream of chicken soup — 10.5 oz
- 1 can diced tomatoes with green chilies — 10 oz, undrained
- ½ cup milk
Casserole
- nonstick cooking spray
- 3 cups cooked chicken — shredded or cut into bite-size pieces
- 1 bag Doritos — 9 oz, lightly crushed and divided
- 2 cups cheddar cheese — shredded and divided
Toppings
- sour cream
- lime wedges
- diced avocado
- chopped cilantro
- salsa
- shredded lettuce
Optional Additions
- black beans (optional)
- corn (optional)
- jalapeños (optional)
- taco seasoning (optional)
- extra green chilies (optional)
- black olives (optional)
Instructions
- Prepare the Sauce: In a large bowl, stir together the chopped onion, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, and milk until smooth, about 1 minute. Let the mixture stand for 10 minutes while you prepare the remaining ingredients.1 cup onion, 10.5 oz cream of mushroom soup, 10.5 oz cream of chicken soup, 10 oz tomatoes with green chilies, ½ cup milk
- Add the Chicken: Fold the cooked chicken into the sauce mixture until every piece is evenly coated, about 1 minute.3 cups cooked chicken
- Layer the Casserole: Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray. Spread one-third of the crushed Doritos across the bottom. Top with half of the chicken mixture and ½ cup of the cheddar cheese. Repeat with another one-third of the Doritos, the remaining chicken mixture, and another ½ cup cheese. Finish with the remaining Doritos and the remaining 1 cup cheese.nonstick cooking spray, 9 oz Doritos, chicken mixture, 2 cups cheddar cheese
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for about 10 minutes more, until the cheese is completely melted and lightly browned, the filling is bubbling around the edges, and the center reaches 165°F.
- Serve: Let the casserole rest for 5 to 10 minutes. Top individual servings with sour cream, lime, avocado, cilantro, salsa, or shredded lettuce as desired.sour cream, lime wedges, diced avocado, chopped cilantro, salsa, shredded lettuce
Notes
- Tortilla Chips: Leave some larger chip pieces for better texture and crunch throughout the casserole. Crush the chips lightly rather than reducing them to crumbs.
- Chicken: Three cups of cooked chicken is approximately the amount obtained from one small cooked or rotisserie chicken. Either shredded or bite-size pieces work well.
- Make Ahead: The sauce and chicken filling can be mixed, covered, and refrigerated for up to 24 hours. Keep the chips and cheese separate and assemble the casserole shortly before baking. Add 5 to 10 minutes to the covered baking time if the filling is still cold.
- Storage and Reheating: Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat covered portions until the center reaches 165°F. Add a few freshly crushed Doritos after reheating if additional crunch is desired.
- Variations: Black beans, corn, jalapeños, taco seasoning, extra green chilies, or black olives may be added as optional variations without changing the base recipe.
- Serving Suggestions: Serve with Guacamole, Tex-Mex Dip, or a crisp green salad.
- Optional Additions
- black beans
- corn
- jalapeños
- taco seasoning
- extra green chilies
- black olives
Nutrition (Approximate Per Serving)
Yield
8 servings — Serving size: About 1 generous scoop
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 450
- Carbohydrates
- 29.5 g
- Protein
- 27.5 g
- Fat
- 25 g
- Saturated Fat
- 8.5 g
- Cholesterol
- 80 mg
- Sodium
- 1010 mg
- Fiber
- 3 g
- Total Sugars
- 4 g
Equipment
- Large mixing bowl
- 9x13-inch baking dish (9 x 13 inches (23 x 33 cm).)
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum foil
- Instant-read thermometer