Doritos Casserole

This casserole? Oh honey, this one is a crowd-pleaser. I’m talking “bring-the-neighbors-in-from-their-driveways” kind of good.

You know how sometimes you just want dinner to feel like a hug? Not something delicate or fussy — just easy, creamy, cheesy goodness that makes the table go quiet because everyone’s too busy eating?

That’s exactly what this Doritos Casserole is. It’s a little retro, unapologetically cheesy, and 100% not health food. And honestly? That’s why I love it.

It’s the kind of dish you bring to a potluck and leave with an empty dish and five recipe requests. Or what you make on a Wednesday night when the fridge looks sad and you’re running low on energy — but you do have a bag of Doritos and some leftover chicken. That’s all you need to win dinner.

What Makes This Casserole So Darn Good?

• Crunchy, cheesy, melty layers — Like nachos, but dinner-approved.

• Great use for leftover chicken — Rotisserie or Sunday roast, whatever you’ve got.

• No chopping necessary — Just open, stir, and bake.

• Feeds a crowd — Or makes for amazing leftovers (midnight snack, anyone?).

• Totally flexible — Add more heat, skip the beans, toss in extra cheese… you can’t mess it up.

What You’ll Need from the Pantry

Nothing fancy, just the usual suspects — and yes, the Doritos are non-negotiable.

• 1 (14.5 oz) bag Nacho Cheese Doritos – Lightly crushed. Don’t pulverize them. We want crunch, not crumbs.

• 2 ½ cups cooked chicken, shredded – Leftover grilled, rotisserie, or baked. Anything goes.

• 1 (13.25 oz) can black beans – Rinsed and drained. Adds texture and protein.

• 1 (13.25 oz) can corn kernels – Sweet little pops in every bite.

• 1 ½ cups shredded Mexican blend cheese, divided – You could use cheddar or pepper jack if that’s what you have.

• 1 (10 oz) can diced tomatoes with green chiles – Like Ro-Tel. Adds flavor and just a touch of heat.

• 1 (4 oz) can diced green chiles – Mild and zesty. Totally optional but delicious.

• 1 (10.75 oz) can condensed cream of chicken soup – Creamy base that brings it all together.

• 1 (8 oz) container sour cream – Adds richness and helps the casserole stay moist.

• 1 tablespoon taco seasoning – Store-bought or homemade. A little smoky spice goes a long way.

• Fresh cilantro, for garnish – Optional, but a nice little finish if you’re feeling fancy.

How to Make It (No Fuss, No Fancy Equipment)

This is what I call a “stir and dump” recipe. You don’t even need a skillet — just a mixing bowl and a casserole dish.

1. Preheat & Prep

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick spray. No need to get too precious — just coat it enough so the cheese doesn’t stick.

2. Mix the Filling

In a big ol’ bowl, combine:

• Shredded chicken

• Black beans

• Corn

• 1 cup of the cheese

• Diced tomatoes with green chiles

• Green chiles

• Cream of chicken soup

• Sour cream

• Taco seasoning

Mix it up until everything’s evenly coated. It’s gonna look like a creamy mess — that’s how you know you’re doing it right.

3. Layer It Up

Spread half of your lightly crushed Doritos into the bottom of the baking dish. You want a solid base but not completely packed down — a little loose is good.

Pour the chicken mixture on top and spread it out evenly with a spatula. Don’t press it down too hard — let those layers breathe.

4. Bake the First Round

Pop the dish in the oven and bake for 20 minutes, uncovered. This lets everything bubble up and meld together.

5. Add the Crunch and Melt

After 20 minutes, pull the casserole out and sprinkle the top with the remaining Doritos and the rest of the cheese.

Slide it back into the oven for another 5–7 minutes, just until the cheese is melty and the chips are golden and crisp around the edges.

6. Garnish & Serve

Let it sit for a few minutes before serving — it’s molten hot. Garnish with chopped cilantro if you’re feeling a little extra. Then dig in.

Switch It Up Your Way

• Want it spicier? Use hot taco seasoning or throw in some pickled jalapeños.

• No black beans? Pinto beans or even refried work just fine.

• Need to stretch it? Add cooked rice or an extra can of corn.

• No chicken? Shredded beef, ground turkey, or even lentils would work great too.

Leftovers & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, cover with foil and bake at 325°F for about 15 minutes. Or just pop a slice in the microwave (but add a napkin over it — trust me, melted cheese loves to splatter).

Fair warning: the chips on top will soften over time. If that bothers you, toss a few fresh Doritos on top before reheating.

Final Thoughts (And Maybe a Second Helping)

This Doritos Casserole isn’t going to win any health food awards — and that’s exactly the point.

It’s comforting. It’s easy. It’s cheesy in every sense of the word. And it brings people to the table with a smile and a full plate.

If you make it, I’d love to hear how it turned out. Did your kids go back for thirds? Did you sneak a cold bite out of the fridge at 11 p.m.? (No judgment.)

Tag me, message me, or just drop a comment below — I always love hearing how these recipes land in real kitchens.

Doritos Casserole

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Casserole, Main

Cuisine American, Tex-Mex

Ingredients

  

• 1 14.5 oz package nacho cheese Doritos, lightly crushed
• 2 1/2 cups cooked chicken, shredded
• 1 13.25 oz can black beans, rinsed and drained
• 1 13.25 oz can whole corn kernels, rinsed and drained
• 1 1/2 cups Mexican blend cheese, grated, divided
• 1 10 oz can diced tomatoes with green chiles
• 1 4 oz can diced green chiles
• 1 10.75 oz can condensed cream of chicken soup
• 1 8 oz container sour cream
• 1 tablespoon taco seasoning
• Cilantro, for garnish (optional)

Instructions

 

• Preheat oven to 350ºF and lightly grease a 9x13-inch baking dish with non-stick spray.
• In a large bowl, combine shredded chicken, black beans, corn, 1 cup of the cheese, diced tomatoes with green chiles, green chiles, cream of chicken soup, sour cream, and taco seasoning. Stir until fully mixed.
• Spread half of the crushed Doritos into the bottom of the prepared baking dish.
• Pour the chicken mixture over the Doritos and spread into an even layer.
• Bake for 20 minutes. Remove from oven and top with remaining crushed Doritos and remaining 1/2 cup of cheese.
• Return to oven and bake for another 5–7 minutes, or until cheese is melted and bubbly.
• Remove from oven and serve hot. Garnish with chopped cilantro, if desired.

Notes

For a spicier version, use spicy Doritos and add chopped jalapeños to the filling mixture.

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