Recipe
Mexican Dorito Casserole
A no-judgment weeknight casserole built from a bag of chips and a can of soup. It comes out crunchy on top, gooey in the middle, and is the kind of dinner that disappears fastest when you are feeding kids. The grocery list is short and almost everything in it is a pantry staple.
Ingredients
- 6 canRo-tel tomatoes (canned tomatoes with jalepenos-mild)
- 6 cancream of chicken soup
- 3 cupmilk
- Bag of regular nacho cheese doritosBag of regular nacho cheese doritos
- 61 c. shredded cheese (or more if you are a cheese hound)
- 122 c. shredded cooked chicken
- 3 cupsour cream
- 31/2 packet taco seasoning (or more- to taste)
Instructions
- Pre-heat oven to 350-f degrees.In a mixing bowl, combine all ingredients except doritos.In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
Cook's notes
- Crush the chips coarsely — fine crumbs turn to mush; big pieces stay crunchy on top.
- Cream of mushroom soup swaps in neatly if you are out of cream of chicken.
- Reheat leftovers in the oven (not the microwave) to bring the crunch back.
Recipe questions
- Do I have to layer it, or can I just mix everything?
- Layering keeps the chips from turning soggy before the bake. Mix everything except half the chips, top with the rest, and it still works.
- Can I make this ahead?
- Assemble it the night before, keep it covered in the fridge, and add 10 minutes to the bake. Hold off on crushing the top layer of chips until just before it goes in.
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