This quick, cheesy Doritos chicken casserole is tasty enough for any night of the week! My decadently cheesy casserole uses crushed Nacho Cheese Doritos as the crust and topping. It’s a fun and delicious meal that’ll put a smile on everyone’s face!
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Instructions
Preheat your oven to 350°F (175°C) while you heat a large skillet with the olive oil to medium heat. Lightly grease a 9x13 baking dish.
Once the oil is beginning to shimmer, add the diced onion and saute until opaque, fragrant, and tender or about 4-5 minutes. Pour in the cream of chicken soup, RoTel diced tomatoes with green onions, and taco seasoning. Stir to combined.
After stirring the sauce, add the softened cream cheese and stir until it's melted then add the drained black beans and shredded, cooked chicken meat. Stir to combine and evenly coat the chicken with sauce. *If you'd like some of the optional cilantro in your chicken casserole, stir it in with the chicken and beans.
Layer half of the crushed Nacho Cheese Doritos into your prepared baking dish then add half of the chicken sauce mixture. Top with half of the shredded Mexican cheese blend. Add the last half of the chicken mixture, top with the remaining Doritos, and then the remaining shredded cheese.
Bake uncovered at 350°F (175°C) in the middle of your oven's center rack for 30 minutes. If the cheese topping starts to brown too much, cover loosely with a sheet of aluminum foil. Your casserole is ready when the cheese is fully melted and golden.
Notes
Setting your cream cheese out about 30 minutes before you'll need it is (typically) sufficient time for the cream cheese to warm at room temperature.
Plain or fire roasted diced tomatoes are also great in this casserole.
Regular size bags (keep getting smaller) but typically range between 9 to 10-ounces. The family size bags are around 15-ounces and will work wonderfully as well.
The optional cilantro is great as garnish when serving, but is also a fantastic stir-in for the casserole.