Description
A comforting, creamy, and cheesy chicken casserole layered with crunchy nacho cheese Doritos, sweet corn, salsa, and a blend of cheeses—baked until bubbly and golden on top.
Ingredients
- 1 (9.25-ounce) bag nacho cheese Doritos, crushed (reserve 1½ cups for topping)
- 1 (10.5-ounce) can cream of chicken soup, undiluted
- 1 (10.5-ounce) can cream of mushroom soup, undiluted
- 1 (8-ounce) container sour cream
- 1 (15.25-ounce) can southwest corn, drained
- 1 cup mild chunky salsa
- 3 cups shredded cooked chicken breast
- 4 cups fiesta blend shredded cheese (use 3 cups in filling, 1 cup for topping)
Instructions
- Preheat the oven to 350 °F and grease a 9×13-inch casserole dish.
- Crush the Doritos and spread all but 1½ cups in the bottom of the dish.
- Whisk together cream of chicken soup, cream of mushroom soup, and sour cream until smooth.
- In a large bowl, combine drained corn, salsa, shredded chicken, 3 cups of cheese, and the soup mixture.
- Spread the chicken mixture evenly over the Doritos layer in the dish.
- Sprinkle the reserved 1½ cups of Doritos on top, followed by the remaining 1 cup of cheese.
- Bake for 25 minutes, until hot and bubbly. Serve immediately.
Notes
- Swap southwest corn for Mexicorn for added flavor.
- Rotisserie chicken is a great shortcut for busy nights.
- Cool Ranch Doritos offer a fun twist on flavor.
- Freeze casserole without toppings and add them just before baking.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 520
- Sugar: 4g
- Sodium: 1120mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
