Mexican Chicken Dorito Casserole

A quick, cheesy Mexican-style casserole layered with shredded chicken, Doritos, beans, corn, and melty cheese.

Prep Time5

Cook Time25

Total Time30

Servings: 8 servings

2 lb chicken, cooked and shredded
1 teaspoon kosher salt If using table salt, use 1/2 teaspoon
1/2 teaspoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
15 oz tomatoes and green chiles (Rotel)
11 oz Doritos (any flavor; nacho cheese recommended)
1 cup sour cream
4 oz cream cheese, softened or microwave 20 seconds to soften
10.5 oz cream of chicken soup
15 oz black beans, canned, drained
15 oz corn (shoepeg or sweet crisp), drained
8 oz shredded Mexican cheese (or cheddar) divided, half for mixing and half for topping
1 teaspoon cumin
1 teaspoon smoked paprika
pico de gallo for garnish

Preheat the oven to 350°F (175°C) and spray a 9x13-inch casserole dish with cooking spray.
In a large bowl, combine the shredded chicken, kosher salt, black pepper, onion powder, garlic powder, Rotel (tomatoes and green chiles), softened cream cheese, cream of chicken soup, drained black beans, drained corn, 1/2 of the shredded cheese, cumin, smoked paprika, and sour cream; stir until evenly mixed.
Spread a layer of Doritos on the bottom of the prepared casserole dish to lightly cover the surface.
Spread the chicken mixture evenly over the Doritos layer, breaking chips as needed so the mixture covers them.
Top the chicken mixture with more Doritos to cover, then sprinkle the remaining shredded cheese over the top (or place cheese down and chips on top if you prefer crispier chips).
Bake in the preheated oven for 20–25 minutes, until the casserole is bubbly and the cheese is melted and lightly browned.
Remove from the oven and top with pico de gallo before serving.