Doritos Chicken Casserole is a deliciously indulgent dish that combines the irresistible crunch of Doritos chips with savory chicken, black beans, corn, and gooey cheese, all baked to perfection. This easy-to-make casserole is packed with Tex-Mex flavors and makes for a satisfying meal that the whole family will love.

Ingredients:
- 1 (14.5 oz) package nacho cheese Doritos chips, lightly crushed
- 2 1/2 cups cooked chicken, shredded
- 1 (13.25 oz) can black beans, rinsed and drained
- 1 (13.25 oz) can whole corn kernels, rinsed and drained
- 1 1/2 cups Mexican blend cheese, grated, divided
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (4 oz) can diced green chiles
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (8 oz) container sour cream
- 1 tablespoon taco seasoning
Instructions:
- Preheat and Prepare:
Preheat the oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray. - Combine Ingredients:
In a large bowl, mix together the shredded chicken, black beans, corn, 1 cup of Mexican blend cheese, diced tomatoes and green chiles, cream of chicken soup, sour cream, and taco seasoning until well combined. - Layering:
Spread half of the lightly crushed Doritos chips into the bottom of the prepared baking dish. Pour the chicken mixture over the top, spreading it into an even layer. - Bake:
Bake in the preheated oven for 20 minutes. - Top and Bake Again:
Remove the casserole from the oven and top with the remaining Doritos and cheese. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly. - Serve:
Remove from the oven and serve hot, garnished with cilantro if desired.
Notes and Tips:
- For extra heat, consider adding a can of diced jalapeños or fresh chopped jalapeños to the mixture.
- Leftover rotisserie chicken can be used instead of cooking chicken breasts.
- This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add the remaining Doritos and cheese just before baking.
- You can freeze this casserole for up to 3 months. Thaw it overnight in the refrigerator before baking.
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