Dorito Casserole

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This Dorito Casserole features tender bites of chicken layered with crunchy crushed Doritos, gooey melted cheese, tomatoes and green chiles, and tangy sour cream. It’s the perfect blend of creamy, cheese, crispy, and delicious! 

Spoon scooping casserole from a dish.

Cheesy Chicken Dorito Casserole

If any of you are like me, then you’re always looking for easy but delicious dinners to whip up on any given night of the week. Well, this Chicken Dorito Casserole is definitely making its way into the rotation!

This Mexican chicken recipe with Doritos is so easy to make, consists of just a few basic ingredients, and is loaded up with so much flavor. I mean, you can’t go wrong by mixing up juicy chicken, cheese, green chiles, sour cream, and Doritos, right?! 

This Dorito casserole recipe takes no time to prepare and makes a ton. It’s the perfect easy dinner for a large family!

Tips and Notes

  • Use leftover chicken. This is a great way to use up any leftover chicken you have on hand already! If you don’t have chicken already cooked, you can use a rotisserie chicken from the store or whip up a batch of baked chicken breasts in the oven.
  • Don’t crush the chips too small. We want them to incorporate nicely into the casserole, but we don’t want them so small they just get mushy. A little crunch is key!
  • Layer the chips in a thin layer so you don’t run out. You’ll need half for the bottom of the casserole and half for the top.
  • Bake uncovered for the last 10 minutes. This gives the top chip layer a chance to crisp up a bit.
  • Let it cool for a few minutes before serving. Just a couple minutes of cooling time helps it set up more so it holds together better.
  • To prevent the chips from burning, place the casserole dish on a baking sheet while baking. If the chips begin to brown during the last 10 minutes of cook time, cover the dish loosely with foil.
  • If you want to assemble ahead of time, you can do so roughly 6 hours before baking. Store the assembled casserole in the fridge. When you’re ready to bake, just pop it in the oven. You may need to increase the baking time slightly since it will be cold.
Top down view of baked chicken doritos casserole.


While this Mexican chicken casserole with Doritos is delicious as-is, there are plenty of ways you can customize it! Here are a few ideas:

  • Swap the soup. You can use any variety of cream soup that you have on hand. Some options include cream of chicken, cream of mushroom, cream of celery, cheddar cheese soup, cream of onion, and cream of bacon.
  • Use another protein. Feel free to swap the chicken out for ground turkey, ground beef, ground pork, or even beans if you’re looking for a vegetarian option. If you use a fattier meat, make sure you drain the oil after cooking it so you don’t end up with a greasy casserole.
  • Try another chip flavor. I usually use Dorito Nacho Cheese flavor, but feel free to use another flavor Dorito if you want. You can also just use plain tortilla chips, just keep in mind they won’t have quite as much flavor.
  • Add more veggies. If you want to give your casserole a little boost of nutrition, try cooking up some veggies, then mixing them into the chicken filling. Try sautéed bell peppers, onions, mushrooms, zucchini, spinach, corn, you name it.
  • Spice it up. Feel free to kick the heat up by adding diced jalapeños, cayenne, or red pepper flakes to the filling. You can also use a spicier variety of Dorito! 
  • Try another cheese. I use shredded Mexican blend cheese, but you can use any variety of shredded cheese you like. Normally, we use cheese shredded off the block because it melts so nicely. This time we used Kraft Cheese Creamy Melt pre-shredded cheese and it worked really well. Just use your favorite!
Close up view of chicken casserole topped with crushed nacho chips.

Serving Suggestions

Chicken Dorito casserole is excellent on its own, but you are always more than welcome to load it up with your favorite toppings! Try chopped cilantro, avocado, shredded lettuce, queso, black olives, guacamole, hot sauce, you name it! 

If you want to bulk your meal up a little bit, serve it alongside Mexican rice, Mexican street corn pasta salad, refried beans, or roasted veggies! 

Storage and Reheating

Refrigerator: Dorito casserole is definitely best right away, but any leftovers will last for up to 5 days in the fridge. Keep in mind that the longer it sits, the more the chips will soak everything up and get soggy. 

Freezer: I don’t recommend freezing this casserole. The sour cream in the filling can separate and become water and the texture of the Doritos will not hold up.

Reheating: To reheat leftovers, warm smaller servings in the microwave or heat a larger amount in the oven at 350ºF until warmed through.

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Close up view of chicken casserole in a baking dish.

Dorito Casserole

4.6 from 8 votes
Print Pin Text
Author: Kimberly
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 Servings


  • 1 pound boneless skinless chicken breasts, cooked and cubed (white or dark meat)
  • 10 ½ ounces cream of chicken soup
  • 10 ½ ounces cream of mushroom soup
  • 10 ounces Rotel, (tomatoes and green chiles) drained
  • ½ cup sour cream
  • 4 ounces green chiles, drained (1 can)
  • 2 cups Mexican blend cheese, shredded; divided
  • 14 ½ ounces Doritos Nacho Cheese flavored chips, crushed (1 large bag)


  • Preheat the oven to 350°F, and lightly grease a 2-quart baking dish.
  • In a large bowl, combine the chicken, cream of chicken and cream of mushroom soups, Rotel, sour cream, green chiles, and 1 cup of shredded cheese.
    1 pound boneless skinless chicken breasts
    10 ½ ounces cream of chicken soup
    10 ½ ounces cream of mushroom soup
    10 ounces Rotel
    ½ cup sour cream
    4 ounces green chiles
  • Arrange half of the crushed chips in the bottom of the prepared baking dish. Carefully spoon the chicken mixture onto the chips.
  • Sprinkle the remaining 1 cup of cheese over the chicken mixture followed by the rest of the chips.
  • Cover and bake for 25 minutes then uncover and bake for another 10 minutes.
  • Serve warm.
  • Scroll up and see the post for tips, FAQs, and storage options.

Suggested Equipment


Serving: 1cup | Calories: 404kcal | Carbohydrates: 32g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 975mg | Potassium: 400mg | Fiber: 3g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 1mg


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*The original (printable) version of this recipe is located on our Retired Recipes page.
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  1. Yes i was wondering about subbing the cream of chicken soup for either the campbell’s cheddar soup or the campbell’s fiesta nacho soup. Has anyone tried it?

    1. Hi Erin! That’s a great question! We haven’t tried the casserole with either of those soups, so we can’t say for sure how it would taste. I’m inclined to say it would be okay if you like a lot of “cheesy” flavor, or just sub half to start. Maybe someone else who has tried will comment with a little more info. 🙂 Have a wonderful week!

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