Mexican White Trash Casserole Easy Dorito Chicken Recipe — perfect for fast weeknight Tex-Mex dinners and meal prep. Makes one 2-quart pan (6 servings) in 45 minutes with 8 pantry-friendly ingredients.
Ingredients
Scale
3 cups cooked shredded chicken (rotisserie works great)
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Ro*tel diced tomatoes with green chiles, undrained
1/2 cup sour cream
1/4 cup milk
1 packet (1 oz) taco seasoning
1 large bag (10 oz) Nacho Cheese Doritos, crushed into 1-inch pieces
2 cups shredded Mexican blend cheese (or cheddar)
Instructions
Preheat oven to 350F and grease a 2-quart baking dish with cooking spray for 2 minutes.
Stir chicken, cream of chicken soup, Ro*tel, sour cream, milk, and taco seasoning in a bowl for 4 minutes.
Crush Doritos into 1-inch pieces, layer half across dish bottom, spread half the chicken mix on top.
Repeat with remaining chips and filling, scatter 2 cups shredded cheese over everything, cover tightly with foil.
Bake covered 25 minutes, uncover for 10 more minutes, rest 5 minutes before serving.
Notes
Store leftovers covered in the fridge for up to 3 days. Reheat covered at 350F until hot, then uncover for a few minutes to revive the chips.
For make-ahead prep, mix the creamy chicken filling up to 24 hours ahead, but add the Doritos and cheese right before baking.
Use larger Dorito pieces on top for the best crunch. Fine crumbs soften quickly and work better in the bottom layer.
For a milder casserole, use mild Ro*tel and cheddar. For more heat, use hot Ro*tel or pepper jack cheese.