Chicken Dorito Casserole

Flip it!

I made this tonight and it was very good; my husband and I loved it. I’m always looking for easy recipes with not too many ingredients. This fit the bill! This is a great gluten-free recipe! It might also be great topped with sour cream and scallions.

This recipe is so versatile and the sauce mixture is so good, I’m planning on a pasta dish using it! I used canned chicken I was planning on using for buffalo chicken dip, and it was just great! This is definitely a winner!

Wow! This was a huge hit. Not something I would make all the time, but a fun dinner to make for a big group. Loved the Cool Ranch Dorito’s in this recipe, but I’d like to give the Nacho Cheese flavor a try, too!

Winner every time!! My family LOVES this casserole! The first time I made it, I followed the recipe exactly. The second time, I used nacho cheese Doritos and regular toritilla chips and mixed the cheeses. I also blended the tomatoes so there were no pieces. It was GONE IN MINUTES! Now I make for every kid birthday party. Thanks for a great recipe!

Love this but we do use the nacho dorito’s instead of the cool ranch – needed the xtra spice. Rotisserie chicken is a nice fix for a quick dinner. We used the butter garlic one and again it added more flavor.

I made this for my family last night and like other members I was a little hesitant on how this would turn out. All the ingredients melded great together and my whole family loved it (which is rare). This is a keeper recipe for me. The only changes I made was doubling the cheese, I added a small can of green chili’s and I used rotel fire roasted tomatoes with green chilis. Thanks Pillsbury for a great recipe!

I rate it a kid win. You can make it into quesadilla lunch leftovers served cooled. hint wink nudge
try freezing your doritos just before shooting them in the oven the conservation of energy will keep the carbos and fats from changing physical states slowly because the water will stream at ambient temperatures instead of going from a more efficient state to a changing state because the frozen carbos wont get hot as slow when the temp is raising as opposing to rocketing to 325 because the freeze will consever energy and rocket when carbos reach a resuting temperature, conserving carbo energy making a crunchy and moist product. this is just a rough draft.


3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked
1 regular sized bag of original Doritos
1 can Cream of Mushroom
1 can Cream of Chicken
3/4 cup Milk


Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.

Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375.
Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it.
Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.
Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.

Step 6: Add the creamy sauce on top of the chicken. (NO picture…sorry.)
Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)
Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.