Dorito Chicken Casserole
A wildly popular, easy casserole with creamy chicken, corn, and zesty tomatoes, topped with melted cheese and a crunchy Nacho Cheese Dorito crust.
Ingredients
- 4 cups cooked diced chicken (rotisserie chicken works great)
- 1 10.5 ounce can condensed cream of chicken soup
- 1 10 ounce can diced tomatoes and green chilies (like Ro Tel), drained
- 1 8.75 ounce can corn, drained
- ¼ cup sour cream
- 2 tablespoons taco seasoning
- 1-2 cups grated cheddar cheese Colby Jack, or Monterey Jack cheese
- 1 9.25 ounce bag Nacho Cheese flavored Doritos tortilla chips, coarsely crushed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 2 quart baking dish.
- Spread half of the crushed Doritos in the bottom of the prepared dish.
- In a large bowl, stir together the chicken, condensed soup, drained tomatoes & chilies, drained corn, sour cream, and taco seasoning.
- Spread the chicken mixture evenly over the chips in the dish.
- Sprinkle the grated cheese over the chicken layer.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove foil, sprinkle the remaining crushed Doritos over the top, and return to the oven (uncovered) for 5-7 more minutes, until hot and bubbly.
- Let cool for 5-10 minutes before serving.
Notes
- Crock Pot Method: Layer ingredients in slow cooker (chips, chicken mixture, cheese). Cook on LOW 3-4 hrs or HIGH 1-2 hrs. Add final Doritos just before serving.
- Make-Ahead: Assemble (without final Doritos) up to 24 hrs ahead. Cover & refrigerate. Bake as directed, adding a few extra minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.