Description
A bold, creamy, and crunchy Tex-Mex casserole loaded with shredded chicken, melty cheese, salsa, and crushed Doritos. A one-dish wonder that brings comfort food to the next level.
Ingredients
4 cups cooked chicken, chopped
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
2 tablespoons taco seasoning
1 cup chunky salsa, well drained
1 can (11 ounces) corn kernels, drained
3 cups shredded Mexican-style cheese blend, divided
1 large bag nacho cheese–flavored tortilla chips, crushed
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Crush the tortilla chips and set aside about ¼ cup for the topping. Spread the remaining crushed chips evenly across the bottom of the prepared baking dish.
3. In a large bowl, stir together the cream of mushroom soup, cream of chicken soup, sour cream, and taco seasoning until smooth. Add the salsa, corn, chopped chicken, and 2 cups of the shredded cheese. Mix until everything is evenly combined.
4. Spoon the chicken mixture over the crushed chips in the baking dish, spreading it out evenly. Sprinkle the reserved chip crumbs over the top, followed by the remaining 1 cup of shredded cheese.
5. Bake uncovered for 30 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
6. Let rest for a few minutes before serving.
Notes
To keep the chips crispy, drain the salsa well and bake uncovered.
Feel free to spice it up with chopped jalapeños or a splash of hot sauce.
This casserole can be assembled ahead and baked fresh when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Quick & Easy Dinners
- Method: Baking
- Cuisine: Tex-Mex