This was our Super Bowl Food. I didn't want to do a bunch of appetizers or a ton of work, but still wanted it to be "fun food." This sounded like a reason to eat a whole bunch of Doritos, which would be a hit with our family.
My husband was sneaking Doritos the whole time I was trying to whip this up. He commented that he thought the chicken mixture, before being layered in the casserole, tasted like it could be a dip by itself. The grown-ups really liked this dish, while the kids picked around the chicken to get out the chips.
The next time I make this, I will heat up the chicken mixture without the crushed chips and serve it over the Doritos and give that a try.
Dorito Chicken Casserole
recipe adapted from The Taylor House
2 cups diced cooked chicken
2 cups shredded cheddar cheese, divided
1 (10 oz) can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel tomatoes, drained (I used Mild)
1 packet taco seasoning
1 large bag Doritos, crushed into bite-size pieces
Pico de galo
Avocado or Guacamole
Preheat the oven to 350º. In a large bowl, combine the chicken, 1 cup of the cheese, the soup, milk, sour cream, Rotel, and taco seasoning.
In a greased 2 quart casserole dish (I used too big of a dish - don't be like me), add one layer of chips, then half the chicken mixture, another layer of chips, then the rest of the chicken. Top with the remaining 1 cup cheese.
Cover the pan and bake for 30 minutes, or until the cheese is melted, and the casserole is bubbly. Spoon onto plates, and top with your preference of toppings.