Crunchy, cheesy, and loaded with flavor, this Doritos Chicken Casserole layers creamy chicken, zesty salsa, and gooey cheese between crisp Doritos for a satisfying, family-friendly dinner.

Doritos Chicken Casserole

Why You’ll Love This Recipe

I love how this casserole is simple yet explosive in flavor. The combination of creamy soups, salsa, and chicken gives it a comforting richness, while the Doritos add a fun crunch. Prep is a breeze, and it’s a hit with both kids and adults—plus it’s easy to customize with whatever cheese or toppings I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooking spray
1 (14.5 oz) bag nacho-cheese Doritos, lightly crushed
3 cups cooked, shredded chicken
2 cups shredded Mexican cheese blend, divided
1½ cups salsa (or a can of Rotel, drained)
1 (15.25 oz) can corn, drained
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of mushroom soup
8 oz sour cream
Optional: 1 tsp taco seasoning or chili powder (for extra heat)

Directions

Preheat oven to 350 °F (175 °C). Spray a 9×13-inch baking dish with cooking spray.
Spread half of the crushed Doritos evenly across the bottom of the dish.
In a large bowl, combine shredded chicken, 1 cup of cheese, salsa, corn, both soups, sour cream, and taco seasoning (if using). Mix until well incorporated.
Pour the chicken mixture over the chips in the dish.
Bake uncovered for 20–25 minutes, or until hot and bubbly.
Remove from oven, sprinkle the remaining Doritos and 1 cup of cheese on top.
Return to oven and bake for 5–7 minutes more, until cheese is melted and chips are crisp.
Let rest 5 minutes before serving.

Servings and timing

Servings: 6
Prep time: ~15 minutes
Cook time: 25–30 minutes for initial bake, plus 5–7 minutes for topping
Total time: Around 40–45 minutes

Variations

Swap salsa for Rotel tomatoes (with green chiles) for added spice.
Add black beans for extra protein and fiber.
Use Cool Ranch or Spicy Doritos for unique flavor profiles.
Substitute cream of chicken with cream of mushroom or celery soup.
Make it spicier by adding taco seasoning, chili powder, jalapeños, or hot Rotel.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for 3–4 days in the fridge.
Freezing: Can be frozen up to 2–6 months. Thaw in fridge overnight.
Reheat: Reheat in the oven at 350 °F (covered with foil) until warmed through, or microwave individual portions for 1–2 minutes.

FAQs

What kind of chicken works best?

I usually use shredded rotisserie chicken—it’s quick, juicy, and full of flavor—but leftover poached or slow-cooked chicken works great too.

Can I prep this casserole ahead of time?

Absolutely. I’ve assembled it up to a day ahead (without the final chips and cheese) and stored it in the fridge. When ready, just bake with the topping.

How do I keep the chips from getting soggy?

Layering Doritos both underneath and on top helps maintain that satisfying crunch. Also, don’t crush them too finely—small chunks give better texture.

Can I make this vegetarian?

Yes—I’ve replaced chicken with beans (like black beans or pinto beans) and it’s still hearty and satisfying.

Will it work using other Doritos flavors?

Absolutely! I’ve made it with Cool Ranch and even Spicy variants, and they all bring unique and delicious twists.

Conclusion

This Doritos Chicken Casserole is my go-to when I want something easy, flavorful, and crowd-pleasing. It’s perfect for weeknight dinners, potlucks, or any time I want cheesy comfort on a plate. With endless variations and make-ahead options, I’m always tweaking it to match what I have—or how spicy I’m feeling. Enjoy building bowls of crunchy, creamy goodness!