Pioneer Woman Chicken Dorito Casserole Recipe
Finding the perfect weeknight meal can be a real challenge for busy families. This Pioneer Woman Chicken Dorito Casserole Recipe is the ultimate solution for hungry kids and tired parents.
Ingredients
- 4 cups cooked chicken shredded or chopped
- 1 bag 9.25 oz Nacho Cheese Doritos, crushed slightly
- 2 cups shredded Mexican blend cheese
- 1 can 10.5 oz condensed cream of chicken soup
- 1 can 10.5 oz condensed cream of mushroom soup
- 1 can 10 oz Ro-Tel diced tomatoes with green chilies
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
Preheat and Prep
- Set your oven to 350°F (175°C) so it is nice and hot. Lightly grease your 9x13 baking dish with butter or non-stick spray. This prevents the cheese from sticking to the sides later.
Mix the Creamy Base
- In a large mixing bowl, combine both cans of soup and the sour cream. Pour in the milk and add the onion powder, garlic powder and chili powder. Whisk until the mixture is smooth.
Add Chicken and Tomatoes
- Fold the shredded chicken and the undrained Ro-Tel tomatoes into the creamy mixture. Stir gently until every piece of chicken is well-coated. This ensures the casserole stays moist while it bakes.
Layer the Doritos
- Crush the bag of Doritos slightly while it is still closed. Spread half of the chips into the bottom of the prepared baking dish. This creates a flavorful and crunchy base layer.
Add the Chicken Layer
- Pour the creamy chicken mixture over the first layer of chips. Use a spoon to spread it out evenly to the edges. Make sure the layer is flat for even cooking.
Add Cheese and Top Chips
- Sprinkle half of the shredded cheese over the chicken mixture. Add the remaining crushed Doritos on top of the cheese. Finally, cover the chips with the rest of the shredded cheese.
Bake Until Bubbly
- Place the dish in the oven and bake for about 25 to 30 minutes. The cheese should be melted and bubbling around the edges. The chips on top will get a nice toasted color.
Notes
- Fridge: Store leftovers in an airtight container for up to 3 to 4 days.
- Oven Reheating: Reheat in the oven at 300°F to help the chips stay somewhat crunchy.
- Microwave: You can microwave individual portions for 2 minutes, but the chips will become soft.
- Freezing: I do not suggest freezing this dish because the chips will turn into mush.
- Make Ahead: You can mix the chicken and sauce a day early and add chips before baking.
- Extra Crunch: Sprinkle a few fresh chips on top when reheating to restore the texture.