Welcome back, lovely readers! Tonight, I’ll be guiding you through one of my go-to comfort foods — a tangy and rich Nacho Cheese Dorito Chicken Casserole. When you bite into this, you’ll experience an explosion of flavors that’ll make you come back for seconds. Grab your apron and let’s get started!
Ingredients
- 2 Large Chicken Breasts
- Cooking Oil
- Taco Seasoning
- 1 Cup of Sour Cream (240 mL)
- 2 Cups of Mixed Shredded Cheese – Cheddar and Monterey Jack (450 g)
- 1 Can of Corn, Drained
- 1 Can of Rotel Tomatoes (or 1 Can of Diced Tomatoes & 4 oz of Diced Green Chilies)
- 2 Cans of Cream of Chicken Soup (10 oz cans)
- 1/2 Cup of Milk (120 mL)
- Nacho Cheese Doritos
- 2 Green Onions
Step-by-Step Preparation
- Begin by slicing your two large chicken breasts in half, lengthwise. This gives us four thinner pieces of chicken that’ll cook much faster and more evenly. Remember, cleanliness is key – wash your hands thoroughly after handling the chicken.
- Prepare a casserole dish by lightly brushing it with cooking oil. Ensure you get all sides to prevent any sticking. Now place your chicken in the dish, flipping it to make sure both sides are coated with oil. (source: Ineskohl.info)
- Time to spice it up! Liberally sprinkle your favorite taco seasoning across all pieces of chicken. Homemade seasonings are always great; they contain no additives or preservatives.
- Cook your chicken in a preheated oven at 425°F (220°C) for 20-25 minutes or until thoroughly cooked. Afterward, let it rest for 10 minutes under a foil cover.
- Cut the cooked chicken into small cubes and toss them into a large mixing bowl. We’re aiming for roughly 2 cups worth of chicken.
- Now let’s layer in the flavor. To the same bowl, add a cup of sour cream, a cup of mixed shredded cheese, your drained corn, and Rotel tomatoes. If you’re substituting the Rotel tomatoes, remember to drain your diced tomatoes before adding in the green chilies.
- The binding agent to this delightful mix is two cans of cream of chicken soup. Follow up with half a cup of milk to thin the soup slightly.
- Stir this smorgasbord of flavor carefully, ensuring all ingredients are well combined.
- Grab your 9 x 13 baking dish and lightly spray it with cooking spray. The stage is now set for our star performer — Nacho Cheese Doritos. Crush enough chips to create a substantial base layer at the bottom of the dish.
- Half of your mixed ingredients go on top of the Dorito layer, spread evenly. Sprinkle half of the remaining cheese on top.
- Time for a repeat! Layer more crushed Doritos followed by the rest of your chicken and veggie mix. Finish with a grand finale of extra crushed Doritos and the remaining shredded cheese.
- Pop your layered masterpiece in a preheated oven at 350°F (175°C) for about 15 minutes or until the cheese is gorgeously melted and the dish heated throughout.
- Once out of the oven, sprinkle freshly sliced green onions on top for that added fresh kick!
As you sink your teeth into this zesty Nacho Cheese Dorito Chicken Casserole, the taste of the creamy chicken, the kick from the taco seasoning, the crunch from the Doritos, and that subtle heat from the Rotel tomatoes will make your taste buds dance.
Remember, the kitchen is the heart of the home. Until next time, happy cooking!
