Cheesy Chicken with Doritos Salsa (Print version)
Creamy salsa chicken baked with melted cheese and crunchy Doritos for a fast, cozy family dinner.
# Ingredients:
For the casserole
01 -
4 cups (560 g) cooked shredded chicken
02 -
1 (10.5 oz / 298 g) can cream of chicken soup
03 -
1 (10.5 oz / 298 g) can cream of mushroom soup
04 -
1 cup (240 g) sour cream
05 -
1 1/2 cups (360 g) chunky salsa, excess liquid drained
06 -
1 cup (165 g) canned or frozen corn kernels, drained
07 -
2 tablespoons taco seasoning
08 -
2 cups (225 g) shredded Mexican cheese blend, divided
For the Doritos topping
09 -
1 (9.25 oz / 262 g) bag nacho cheese Doritos, lightly crushed and divided
10 -
1 cup (115 g) shredded cheddar or Mexican cheese blend
11 -
2 tablespoons chopped cilantro or sliced green onions, optional
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
Lightly crush the Doritos into rough bite-size pieces. Set aside about 2 cups for the topping.
03 -
In a large bowl, stir together the chicken, cream of chicken soup, cream of mushroom soup, sour cream, salsa, corn, taco seasoning, and 1 cup of the Mexican cheese blend until evenly combined.
04 -
Scatter the remaining crushed Doritos over the bottom of the baking dish. Spread the chicken filling evenly over the chips.
05 -
Bake uncovered for 20 minutes, until the edges are bubbling and the center is hot.
06 -
Sprinkle the reserved Doritos, remaining 1 cup Mexican cheese blend, and cheddar over the top. Bake for 8-10 minutes more, until the cheese melts and the chips are lightly toasted.
07 -
Let the casserole rest for 5 minutes. Top with cilantro or green onions if using, then serve hot with extra salsa or sour cream.
# Good to know:
01 -
Use cooked chicken only. Rotisserie chicken, leftover baked chicken, or poached chicken all work.
02 -
Add the top Doritos layer near the end of baking for the best crunch.
03 -
If using frozen corn, thaw and pat it dry before mixing.