- 1 bag (≈380g or 13.5oz) of Nacho Cheesier Doritos, crushed
- 1 can (≈340g or 12oz) of chicken
- 1 can (≈280g or 10oz) of Rotel
- 1 can (≈300g or 10.75oz) of cream of chicken soup
- 1 package (≈40g or 1.5oz) of McCormick taco seasoning
- 500mL (≈2 cups) of cheese, shredded
- 1 large mixing bowl
- 1 spoon or fork
- 1 baking dish
- 1 oven (preheated to 175°C (350°F))
- 1. Add the chicken to the mixing bowl and break it into small peices using the spoon or fork.
- 2. Add the cream of chicken soup, Rotel, and taco seasoning packet. Mix well.
- 3. Add the crushed Doritos to the mixture and mix well.
- 4. Pour the mixture evenly into a large baking dish.
- 5. Add the cheese evenly to the top of the mixture.
- 6. Bake for 20 minutes or until the cheese is melted.
You can expect ≈1.5kg of Dorito Casserole.
There is one important thing to keep in mind when making a Dorito Casserole: moisture. Depending on whether the chicken and Rotel are drained, the casserole can be made drier or more moist to suit your taste—I usually don't drain either. The Doritos are the primary reason for the casserole's dryness, so be careful about using a larger size bag of chips: this will definitely affect the final product if more moisture isn't added! Another interesting feature of this caserole is that it works great with low sodium ingredients; using low sodium ingredients affects the flavor very little. However, I wouldn't use anything that was low fat, as this usually does affect the flavor. Other than that, I should just remind you not to not burn the cheese!
While Dorito Casserole is great on its own, it works very well with other Mexican dishes and condiments. I have found that sour cream and hot sauce are both great toppings for this casserole.
- Try adding a diced red onion to modify the flavor and add moisture. Since it cooks along with the casserole, it usually isn't overpowering.