Ingredients
Scale
- 4 cups cooked chicken, shredded (rotisserie chicken works beautifully here)
- 1 (9.75 oz) bag Nacho Cheese Doritos, crushed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced green onions
- 1/2 cup diced bell peppers (red or green for color and crunch)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust based on your chicken stock)
- 2 tablespoons fresh cilantro, chopped (optional, but adds a lovely brightness)
Substitutions: If you prefer a milder chip, plain or cool ranch Doritos work well, too. For a dairy-free option, use coconut cream yogurt instead of sour cream and skip the cheese or use a plant-based alternative. You can swap bell peppers for diced zucchini if you want to sneak in some extra veggies.
Instructions
- Preheat your oven to 350°F (175°C). This temperature is perfect for melting cheese and crisping the topping without drying out the chicken.
- In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, garlic powder, smoked paprika, salt, and black pepper. Stir until everything is well incorporated. I like to taste this mixture at this stage to see if it needs a little extra seasoning—sometimes a pinch more garlic powder or smoked paprika can make all the difference.
- Fold in the diced green onions and bell peppers, which add a fresh crunch and pop of color. My Nonna Rosa always said, “Food should look as joyful as it tastes,” and these veggies do just that.
- Gently fold in half of the crushed Doritos and half of the shredded cheddar cheese. This ensures the chips are embedded in the casserole for that signature crispy-cheesy bite throughout.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Top the casserole evenly with the remaining crushed Doritos and shredded cheddar cheese. This layer becomes a golden, crunchy crust that I’ve come to adore—reminds me of the crispy edges Nonna Rosa’s lasagna would get when baked just right.
- Bake uncovered for about 25-30 minutes, or until the casserole is bubbling around the edges and the cheese topping is melted and lightly browned.
- Remove from the oven and let it rest for 5 minutes. This helps it set up a bit and makes serving easier.
- Sprinkle chopped fresh cilantro on top before serving, if using. It adds a fresh, herbal note that brightens the whole dish, especially on a cool Monterey evening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
