Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, Rotel with its juice, sour cream, taco seasoning, and 1.5 cups of the shredded cheese. Stir until well mixed.
- Coarsely crush half of the Doritos and spread them in an even layer in the bottom of the prepared dish.
- Spoon the chicken mixture evenly over the top of the crushed Doritos.
- Sprinkle the remaining 1.5 cups of cheese over the chicken mixture.
- Bake uncovered for 25-30 minutes, until the casserole is hot and bubbly around the edges.
- Crush the remaining Doritos and sprinkle them evenly over the melted cheese. Return to the oven and bake for an additional 5 minutes.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Notes
Tip 1: For the best texture, avoid crushing the Doritos too finely. Larger pieces provide a better crunch.
Tip 2: Grating your own cheese from a block will result in a creamier, smoother melt.
Tip 3: You can assemble the casserole (without the final Dorito topping) up to 24 hours in advance. Cover and refrigerate, then add about 10 minutes to the initial bake time.
Tip 2: Grating your own cheese from a block will result in a creamier, smoother melt.
Tip 3: You can assemble the casserole (without the final Dorito topping) up to 24 hours in advance. Cover and refrigerate, then add about 10 minutes to the initial bake time.