Description
Easy Doritos Chicken Casserole recipe with shredded chicken, cream soups, salsa, and melted cheese over crunchy tortilla chips. Ready in 40 minutes, perfect for weeknight dinners!
Ingredients
For the Casserole
- 1 (14.5-oz) bag nacho cheese–flavored tortilla chips, crushed – The star of the show! Nacho Cheese Doritos add that irresistible crunch and bold flavor.
- 3 cups cooked chicken, chopped or shredded – Rotisserie chicken is your best friend here.
- 2 cups shredded Mexican cheese blend, divided – You’ll use half in the filling and half on top for that melty, golden finish.
- 1½ cups salsa – Choose your favorite! Mild, medium, or hot depending on your family’s preference.
- 1 (15.25-oz) can corn, drained – Adds a touch of sweetness and texture.
- 1 (10.5-oz) can condensed cream of mushroom soup – Helps create that creamy, comforting base.
- 1 (10.5-oz) can condensed cream of chicken soup – Works together with the mushroom soup for ultimate creaminess.
- 8 oz sour cream – Adds tang and richness to balance all those bold flavors.
Instructions
Preheat your oven to 350°F (175°C). While it’s warming up, lightly grease a 9×13-inch baking dish with cooking spray or a little butter. This keeps everything from sticking and makes cleanup so much easier.
Spread the crushed Doritos evenly across the bottom of your prepared dish. Don’t worry if they’re not perfectly even—this is rustic comfort food! Press them down gently with your hand to create a solid layer.
In a large bowl, combine the chicken, 1 cup of shredded cheese, salsa, drained corn, cream of mushroom soup, cream of chicken soup, and sour cream. Stir everything together until it’s well blended and looks nice and creamy. The mixture might seem thick, but that’s exactly what you want!
Spoon the chicken mixture evenly over the crushed chips, spreading it out to the edges. Use the back of your spoon to smooth the top. You want good coverage so every bite has that perfect chip-to-filling ratio.
Pop the casserole into your preheated oven and bake uncovered for 20 minutes. You’ll start to smell those amazing flavors coming together, and the edges will begin to bubble.
Remove the dish from the oven (carefully—it’s hot!) and sprinkle the remaining 1 cup of cheese evenly over the top. Return it to the oven for 5 more minutes, or until the cheese is melted, bubbly, and just starting to turn golden in spots.
Let the casserole rest for about 5 minutes before serving. This gives everything a chance to set up just a bit, making it easier to scoop out perfect portions.
Notes
- Prevent soggy chips: If you’re worried about the bottom layer getting too soft, you can add half the chips at the bottom and sprinkle the other half on top during the last 5 minutes of baking.
- Rotisserie chicken shortcut: Buy a rotisserie chicken from your grocery store and shred it—you’ll get about 3 cups from one chicken, and it’s already seasoned!
- Avoid common mistake: Don’t overbake! Once that top cheese is melted and bubbly, you’re done. Overbaking can dry out the casserole.
- Size matters: If using a smaller or larger dish, adjust baking time. A deeper casserole needs a few extra minutes; a wider, shallower one cooks faster.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex