It's not often that I have Doritos laying around. When I do, it's a problem. Doritos are a childhood favorite. I think because they were my dad's favorite. He's all healthy now, so he would probably scoff at them now-a-days. Doritos are my comfort food. I turn to them when I'm sad, or happy, or stressed, or bored, or when I'm procrastinating. It's a problem! I can't have these bad boys in the house unless I am truly craving them.
Enter Doritos Casserole.
I think the Rotel tomatoes I used had a little zing to them, so if you want to avoid tears at the dinner table, you could substitute plain diced tomatoes and use your favorite salsa to spice up your own portion.
Doritos Casserole- barely adapted from blogchef.net
2 cups shredded cooked chicken (about half a rotisserie chicken)
2 cups shredded cheddar or mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream or plain greek yogurt
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)
Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with more crushed Doritos. Top with lettuce and tomato if you like.
Thus concludes my Rotisserie Chicken Series. I wasn't that great about posting as much as I wanted to, so it's time for a fresh start!
See you soon!