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Dorito Chicken was one of the all-time favorites from my days as a cook on the ranch. You know ranchers like beef, but those guys could be persuaded by Dorito chicken. Casseroles are not big around here, so don’t tell my guys this could be considered a casserole! My kids L. O. V. E. this dish, it’s my pickiest eater’s favorite. I guess there are a gazillion Dorito Chicken recipes out there. I think I had one from somewhere that had a bunch of ingredients that I wasn’t crazy about so I adjusted it to my liking and I’ve made this hundreds of times. It has a crunchy crust with saucy cream cheese and chicken, lots of flavor but not too spicy. Sounds good, doesn’t it? I usually make this for five but I have made it for up to twenty-five and it’s always a crowd pleaser. I love it with a green salad on the side with creamy ranch dressing, of course. It’s really simple and satisfying comfort food. This is a perfect dish for a potluck or office party or a super easy weeknight meal. I had you at chicken and cream cheese, didn’t I?
8 oz cream cheese, softened
1 10 3/4 oz can cream of chicken soup
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon pepper
1 to 1 1/2 pounds chicken, cooked and diced
1 large bag Dorito Nacho Cheese tortilla chips, crushed
2 cups Colby-Jack cheese, shredded
In a large bowl combine softened cream cheese, cream of chicken soup, garlic, salt, and pepper until smooth. Stir in chicken until well combined. Lightly grease a 9 X 13-inch glass baking dish with cooking spray. Sprinkle half of Doritos in bottom of baking dish. Layer with 1 cup of cheese followed by chicken mixture, then remaining cheese and end with the other half of the Doritos. Bake at 375 degrees for 25-30 minutes or until casserole is heated through. Serve with sour cream and salsa.