Mexican Chicken Casserole with Doritos

Mexican Chicken Casserole with Doritos

A 30 minute recipe! Layers of tender chicken, crunchy Doritos, and gooey cheese make this easy Doritos chicken casserole with Rotel a family favorite.

Course Main Dish - Chicken

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 568kcal

Author Marye Audet-White

Equipment

13x9-inch pan

Ingredients

1 ½ pounds chicken breast or thighs - cooked and chopped or shredded
15.5 oz Cool Ranch Doritos lightly crushed
2 cups corn kernels fire roasted if you can find them
10.5 ounces RoTel tomatoes with chiles
21 ounces cream of chicken soup 2 -10.5 ounce cans
8 ounces sour cream
1-½ cups cheddar cheese grated from a block
¼ cup chopped cilantro

Instructions

Preheat oven to 375°F.
Spray a coat a 9 x 13 baking dish with non-stick cooking spray.
Slightly crush chips and add to baking dish.
Stir chicken, 1 cup cheese, corn, Rotel tomatoes,condensed soup, and sour cream together in a bowl.
Pour chicken mixture over crushed chips into the baking dish.
Bake in the preheated oven for 20 minutes.
Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.
Let stand 5 minutes before serving garnished with cilantro.

Notes

Storage:

Cover with plastic wrap and refrigerate for up to 3 days. Freeze for longer storage.

Tips:

Don't pulverize the chips into cheesy dust. You just want to break them down into bite-sized pieces so they're easier to fork.
Drain the corn well so that it doesn't make your creamy chicken casserole watery.
Pre-shredded cheese from the grocery store works in a pinch. It doesn't melt as well. I encourage you to shred the cheese from a block.
If you LOVE chips, sprinkle the remaining crushed Doritos on top after baking for an extra crunch.

Nutrition