Dorito Chicken Casserole

Square overhead image of a serving spoon in a pan of Dorito chicken bake casserole.

5 from 4 votes

Layers of crushed nacho cheese Doritos, a creamy chicken and Rotel filling, and melted cheese come together in one dish. With rotisserie chicken it's ready for the oven in about 10 minutes!

Course Dinner

Cuisine American

Keyword dorito casserole, Dorito Chicken Casserole, Doritos Chicken Casserole, Easy Dorito Casserole, Rotel Mexican Chicken Casserole

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 485.4kcal

Author Blair Lonergan

Equipment

2-quart baking dish

Ingredients

4 cups cooked, diced or shredded chicken
1 (10.5 ounce) can condensed cream of chicken soup (or condensed cheddar cheese soup)
1 (10 ounce) can diced tomatoes and green chilies, drained (such as Ro-Tel or Red Gold)
1 (8.75 ounce) can corn, drained
¼ cup sour cream
2 tablespoons taco seasoning
1-2 cups grated cheddar cheese, Colby Jack cheese, cheddar Jack cheese, Pepper Jack cheese, or Monterey Jack cheese
1 (9.25 ounce) bag Nacho Cheese flavored Doritos tortilla chips, lightly crushed

Instructions

Preheat the oven to 350°F. Spread half of the crushed chips in the bottom of a 2-quart baking dish.
In a large bowl, stir together the chicken, condensed soup, drained tomatoes and green chilies, drained corn, sour cream, and taco seasoning until evenly combined.
Spread the chicken mixture over the chips in an even layer, all the way to the corners.
Sprinkle the cheese over the top. Cover the dish and bake for 20 minutes.
Remove the cover, sprinkle the remaining crushed Doritos over the top, and return the dish to the oven uncovered for 5 to 7 more minutes, until the casserole is hot and bubbly and the chips are toasted.

Notes

Chicken shortcut: A store-bought rotisserie chicken yields roughly 4 cups. Leftover, poached, or canned chicken all work. To poach your own, simmer about 2 pounds of boneless, skinless breasts or thighs for 10 to 15 minutes, then shred.
Drain everything: Both the corn and the tomatoes with green chilies must be drained well. Excess liquid is the number one cause of a soggy bottom layer.
Keep the chips crunchy: Half the chips go in at the start and half go on in the last 5 to 7 minutes of baking. Don't add the top layer early or they can burn.
For a milder casserole: Substitute a can of regular petite-diced tomatoes for the tomatoes with green chilies.
Ground beef version: Brown and drain 1 pound of ground beef with the taco seasoning in place of the chicken, and add a drained can of black beans to fill out the dish.
Add-ins: Black beans, sauteed onion, diced bell pepper, or frozen mixed vegetables all stir in nicely.
Chicken Dorito pie: Bake in a round 9-inch deep-dish pie plate instead of a square dish.
Cooking for two: Halve all ingredients and bake in a 1-quart dish, reducing the covered bake time to about 15 minutes.
Crock Pot method: Layer the ingredients in a slow cooker and cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours, until heated through and bubbly. Add the top layer of Doritos just before serving so they don't soften.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Freezing isn't recommended, since the creamy sauce tends to separate when thawed.

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