This recipe is a family favorite. I’ve been making Chicken Dorito Casserole since I was a very young child. I specifically remember hand grating the cheese from a big block of cheddar.
I love this dish fresh out of the oven or even as leftovers. We don’t usually have much left over, but I’m kind of bummed if I don’t get any because the flavors are so great after melding. But ya know, I’m an awesome wife, and insist that my dearest husband take them for lunch the next day.
This is one of the casseroles I made to bring my husband over to the “casseroles are good” side. This recipe is often requested, and I don’t blame them!
Here’s a Facebook comment from a friend that I shared the recipe with:
“YUMMY !!! Chicken Dorito Casserole was AWESOME !! Even my picky, picky peoples ate it. Thank you for sharing the recipe, Susan Campbell. It is now one of the Cucuzza house favorites. Served it with green beans & fruit salad. Can’t wait for the leftovers tomorrow !!”
Here’s the handy dandy printable so you can make it tonight!
Prep Time: 20 minutes Cook Time: 40 minutes Servings: 8
- 4 chicken breasts
- 1 medium onion
1 regular size bag of Nacho Cheese Doritos
2 cups grated cheddar cheese
1 can whole kernel corn
1 3/4 cup chicken broth (made from boiling chicken)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Ro-Tel tomatoes (I use Original, but put in whatever hotness you can stand!)
Heat the soups with the chicken broth and tomatoes. Pour the mixture over the casserole. Bake at 350 degrees for 30 – 40 minutes.