Dorito Casserole
A comforting and delicious casserole combining flavors of taco night with creamy ingredients, tender chicken, and crunchy Doritos.
Servings: 6 servings
Equipment
- Large Skillet
- Mixing Bowl
- 9x13 Baking Dish
Ingredients
Ingredients
- 1 tablespoon butter for sautéing
- 1 medium yellow onion peeled and diced
- 1 clove garlic minced
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups Mexican cheese blend shredded
- 1 tablespoon taco seasoning (1 packet)
- 3 cups cooked chicken shredded or chopped
- 10 ounces Rotel tomatoes
- 4 ounces canned diced green chiles
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned corn drained
- 14.5 ounces Nacho Cheese Doritos (1 party-size bag)
- to taste fresh parsley finely chopped, for garnish
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: In a mixing bowl, combine the cream of chicken soup, sour cream, and taco seasoning. Stir well and add the sautéed onions and garlic.
- Step 4: Fold in the shredded chicken, Rotel tomatoes, diced green chiles, black beans, and corn into the creamy mixture.
- Step 5: In a greased 9x13 baking dish, layer the creamy chicken mixture and half of the Nacho Cheese Doritos. Repeat and finish with a layer of the creamy chicken mix on top.
- Step 6: Sprinkle the shredded Mexican cheese blend over the top, cover with foil, and bake for 25 minutes.
- Step 7: Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbling. Add the remaining Doritos in the last few minutes.
- Step 8: Let cool for a few minutes, garnish with fresh parsley, and serve warm.
Notes
For a spicier version, add jalapeños or increase taco seasoning. Use leftover rotisserie chicken to save time.