Chicken Taco Casserole {with Doritos}

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I just love when I come across a recipe that looks good AND is something I think I can actually make. The wonderful ladies over at Six Sister’s Stuff shared their Chicken Taco Casserole and I knew I had to make it. We’re HUGE Mexican food fans and this really looked like something we would all enjoy.

I did make a few changes to the recipe, as a family of 9 a lot of who are big eaters I wanted to try to add more to the recipe to beef it up a little bit.

Chicken Taco Casserole {with Doritos}

lightly adapted from Six Sister’s Stuff by Jenn Crookston

Preheat your oven to 350*

1 – family size bag Nacho Cheese Dorito chips*
4 – boneless skinless chicken breasts
2 – 10.5oz cans cream of chicken soup
1 3/4 cup – sour cream*
3-4 cups – shredded cheddar cheese*
2 – 10oz cans Diced Tomatoes with green chilis (Ro-tel)*
1 – 15oz can black beans rinsed and drained
1 – 15oz can pinto beans rinsed and drained*
1 -15oz can whole kernel corn drained*
1.75oz – taco seasoning*
* changes made by me to the recipe

I cooked my chicken breasts and then shredded them.

Next I combined everything in a large bowl except the cheese and the doritos.

Crush your chips (I just used my hands, they don’t need to be crushed down to powder, just broken up enough that you can easily cover the bottom of your pan).

Lightly spray your pans.

Cover the bottom of the pan with a layer of doritos and then on top of that a layer of the chicken mixture, top with 1 cup of cheese (more like 3/4 cup for the smaller pan). Repeat (on the top layer I know I used more than 1 cup of cheese ). You’ll end up with 2 layers in each pan.

My mixture was enough to do 2 layers in a 9×13 pan and 2 layers in a 9×9 pan.

Cook uncovered in the oven for approximately 30 minutes until the cheese is all nice and melted and bubbly.

My family quite literally gobbled this up. It is so good and if you’re lucky enough to have leftovers it’s even better the 2nd day.

Enjoy and thanks again to the Six Sister’s for a wonderful recipe.

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