Ingredients
- 3 cups shredded cooked chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
- 1 cup sour cream
- 1/2 onion, diced
- 1 tsp taco seasoning
- 2 cups shredded Mexican-blend cheese, divided
- 1 bag (9.25 oz) Nacho Cheese Doritos, lightly crushed
Instructions
- Heat the oven. Heat to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix the filling. Stir together the chicken, cream of chicken soup, Rotel, sour cream, onion, taco seasoning, and 1 cup of the cheese. Spread in the dish.
- Crunch it up. Scatter the lightly crushed Doritos evenly over the top, then sprinkle with the remaining 1 cup cheese.
- Bake and serve. Bake 20-25 minutes until bubbly and the cheese is melted. Rest 5 minutes — the hardest part — and serve.
🧀 Crunch preservation
Crush the Doritos lightly — big pieces stay crunchy, dust disappears into the sauce. Add the chips right before baking; sitting too long softens them. Cool Ranch Doritos are a fun swap when you want to mix it up.
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📌 Pin it for later❓ Common questions
Will the Doritos get soggy?
The top layer stays crunchy; the bottom layer softens into the creamy filling — that's part of the magic.
Can I make it spicier?
Use hot Rotel, add diced jalapeños, or swap in Spicy Nacho Doritos.
Can I assemble ahead?
Mix the filling ahead, but add the Doritos just before baking for maximum crunch.