Doritos Chicken Casserole
Description
The whole family will love this Tex-Mex inspired meal. It's easy and ready for the table in less than an hour.
Ingredients
9.75 oz. bag Nacho Cheese Doritos, lightly crushed*
3 c. cooked chicken, shredded (rotisserie chicken works great)
cooking spray
15 oz. can black beans, drained and rinsed
10.5 oz. can cream of chicken soup
1 c. sour cream (more for serving, if desired)
1 c. salsa
1 c. frozen corn
2 c. shredded Cheddar cheese, Pepper Jack, Colby Jack, Monterey Jack, or a Mexican Cheese blend , divided
1 t. chili powder
1/2 t. cumin
1/2 t. garlic powder
kosher salt and black pepper, to taste
sliced green onions
chopped fresh cilantro, optional
Directions
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Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray; set aside.
In a large bowl, combine the chicken, black beans, cream of chicken soup, sour cream, salsa, frozen corn, 1 c. cheese, chili powder, cumin, and garlic powder; stir until well combined. Season with salt and pepper, if desired.
Spread half of the crushed Doritos in the bottom of the prepared baking dish. *Lightly crush the chips so that you have some larger pieces and some smaller pieces.
Layer the chicken mixture over the top the crushed chips.
Sprinkle the remaining chips over the chicken mixture. Top with the remaining 1 c. shredded cheese.
Bake 25-30 minutes or until the casserole is bubbly, chips are toasted, and the cheese is melted.
Remove the dish from the oven; allow it to cool for 3-5 minutes before serving.
Serve, garnished with a little more sour cream, sliced green onions and chopped cilantro, if desired.
8 servings.
To Make in Advance:
Assemble the casserole, cover with plastic wrap, and refrigerate for up to 24 hours before baking. It may be necessary to add a few extra minutes to the baking time if baking it cold.