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Ingredients
Scale
- 3 cups cooked and shredded chicken breast (like from a rotisserie chicken)
- 15 ounce bag nacho cheese doritos chips
- 1 cup sour cream
- 20 ounces (2 cans) condensed cream of chicken soup
- 10 ounce rotel (diced tomatoes with green chiles)
- 15 ounce canned corn drained (or 1.5 cups frozen/fresh)
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated monterey jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- optional garnish: fresh diced tomatoes and thinly sliced green onions
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
- Crush the Doritos into chunky pieces and spread half of them evenly in the bottom of the baking dish. Set aside the remaining half.
- In a mixing bowl, combine sour cream, cream of chicken soup, undrained Rotel, corn, cumin, and chili powder. Stir in half of the cheddar and half of the Monterey Jack cheese.
- Fold in the shredded chicken until everything is well mixed.
- Spread the chicken mixture over the Doritos in the baking dish. Top with the remaining crushed Doritos and sprinkle with the rest of the cheese.
- Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly.
- Let the casserole rest for 5-10 minutes before serving. Top with diced tomatoes and sliced green onions if desired.
Notes
For an extra kick, add more chili powder or diced jalapeños to the mixture.
This casserole is perfect for potlucks; just bake and serve from the same dish!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg