Ingredients
- Chicken: 3 cups cooked, shredded chicken (about 1.5 lbs boneless, skinless chicken breasts or thighs, or a standard rotisserie chicken) – Using a rotisserie chicken is a fantastic time-saver here. Its seasoning adds another layer of flavor.
- Cream of Chicken Soup: 1 can (10.5 ounces) condensed cream of chicken soup – This forms the creamy base of our sauce. Feel free to use low-sodium if preferred.
- Sour Cream: 1 cup sour cream (full-fat recommended for richness, but light works too) – Adds tang and creaminess, balancing the richness of the soup and cheese.
- Rotel Diced Tomatoes & Green Chilies: 1 can (10 ounces), undrained (Original or Mild) – This is a key flavor booster, adding acidity, moisture, and a gentle kick. Don’t drain it; the liquid adds necessary moisture to the sauce.
- Taco Seasoning: 1 packet (about 1 ounce) or 3 tablespoons homemade taco seasoning – Provides that signature Tex-Mex flavor profile. Adjust the amount based on your seasoning’s saltiness and your preference.
- Shredded Cheese: 3 cups shredded Mexican blend cheese (or a mix of Cheddar and Monterey Jack), divided – Cheese is crucial! Using a blend offers complexity. We’ll use some in the filling and reserve plenty for that glorious cheesy topping.
- Nacho Cheese Doritos: 1 large bag (9.25 to 10 ounces) Nacho Cheese flavored Doritos, crushed, divided – The star! Crush them coarsely – you want some texture, not just dust. We layer them on the bottom and generously on top.
- Optional Aromatics: 1/2 cup chopped yellow onion and 2 cloves minced garlic, sautéed (Optional, but highly recommended for deeper flavor) – Sautéing these briefly before adding to the mix mellows their flavor and adds a savory depth.
- Optional additions: 1/2 cup black beans (rinsed and drained) or 1/2 cup corn (frozen or canned, drained) – For extra substance and Tex-Mex flair.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little butter. This prevents sticking and makes cleanup much easier.
- Prepare the Chicken: If you haven’t already, cook and shred your chicken. You can boil, bake, or pan-sear chicken breasts or thighs until cooked through. Let them cool slightly, then shred using two forks or even a stand mixer with the paddle attachment (a great hack!). If using a rotisserie chicken, simply remove the meat from the bones and shred or chop it. You need about 3 cups.
- Sauté Aromatics (Optional but Recommended): If using onion and garlic, heat a small skillet over medium heat with a teaspoon of oil or butter. Add the chopped onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat. This step significantly enhances the base flavor of the casserole.
- Crush the Doritos: Open the bag of Doritos slightly to let air escape. Gently crush the chips inside the bag using your hands or a rolling pin. Aim for coarse crumbs – you want pieces ranging from small bits to half-inch chunks for the best texture. Don’t pulverize them into dust! Set aside about 1.5 to 2 cups of the crushed Doritos for the topping.
- Create the Base Layer: Sprinkle about half of the remaining crushed Doritos evenly over the bottom of the prepared baking dish. This creates a flavorful, slightly crunchy foundation for the casserole.
- Mix the Creamy Filling: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, undrained Rotel tomatoes and green chilies, taco seasoning, and the sautéed onion and garlic (if using). If you’re adding black beans or corn, stir them in now.
- Incorporate Cheese: Add 1 cup of the shredded Mexican blend cheese to the chicken mixture. Stir everything together until well combined. Ensure the chicken is evenly coated with the sauce and seasonings. Taste the mixture at this point (if comfortable doing so with cooked chicken) and adjust seasoning if necessary – maybe a pinch more salt, pepper, or a dash of cumin or chili powder.
- Layer the Casserole: Spoon the chicken mixture evenly over the crushed Dorito layer in the baking dish. Spread it out gently with a spatula or the back of the spoon to create an even layer.
- Top with Cheese: Sprinkle the remaining 2 cups of shredded cheese evenly over the chicken mixture. Be generous and cover the entire surface for maximum cheesy goodness.
- Add the Dorito Topping: Sprinkle the reserved 1.5-2 cups of crushed Doritos evenly over the cheese layer. Cover as much of the cheese as you can for that signature crunchy topping.
- Bake to Bubbly Perfection: Place the baking dish in the preheated oven. Bake uncovered for 25-30 minutes. You’re looking for the casserole to be heated through, the cheese to be completely melted and bubbly around the edges, and the Dorito topping to be lightly golden brown. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil for the last 5-10 minutes.
- Rest Before Serving: Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to scoop and serve, and prevents burning mouths on molten cheese!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-600