Chicken Dorito Casserole
Growing up, this recipe was a favorite in our house as Mom and Dad could both make this and there was always and abundance of chicken… or rabbit.
Now that I am older and recreating this recipe for quick dinner, potluck or sick friend – I add in whatever the pantry may hold or whatever makes it more interesting. Black beans with lime and sour cream is a favorite side dish and compliments the chili flavors perfectly. Hope you enjoy, my family has been since 1971.
Chicken Dorito Casserole
You can use any type of cream soup here. I prefer mushroom as it is what Mom always used and delivers the flavor I am looking for, but have used 2 cream of chicken, or used cream of celery in place of the mushroom when it’s all I’ve had.
Ingredients
1 onion, chopped fine
1 tablespoon butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 rotisserie chicken or 1 whole roasted deboned chicken or 2 – 3 cups seasoned and cooked chicken breasts (2 lbs.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel – as spicy as you want
1 med. bag of Doritos – nacho cheese or ranch
salt and pepper to taste
2-3 cups of cheese – cheddar, Monterey jack, Monterey jack with peppers or a combination
Directions
- Preheat oven to 350 degrees. Melt butter over medium heat in a large skillet. Add onion and cook until soft. Add chili powder and cumin and toast spices lightly. Turn off heat.
- Meanwhile, debone and cut up chicken into mouth size cubes.
- Add soups and Rotel to cooked onion and spices. Stir to combine.
- Gently fold in chicken.
- Add 1/3 of Doritos into a lightly greased 9×13-inch baking dish. Pour 1/2 of chicken mixture on top and spread it evenly.
- Top with 1/2 the shredded cheese and then remaining chicken mixture.
- Finish off with remaining Dorito chips and shredded cheese*.
- Bake for 30 minutes and serve.
- *Cheese on top has a tendency to burn or get very brown. You can wait till last 5 min. of cooking time to add on last layer of cheese.