Doritos Casserole With Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Spread crushed chips out into the bottom of the prepared baking dish.
• Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
• Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

Steps:

• Preheat Oven to 350*.
• In a greased or sprayed 9x13 Casserole dish, layer 1/2 of the Crushed Dorito's, all of the Diced Chicken, all of the Cream of Mushroom Soup, all of the Cream of Chicken Soup, all of the the Rotel Tomatoes, all of the Shredded Cheddar Cheese, and the Other half of the Crushed Dorito's.
• Bake for 30 - 45 minutes or until hot and bubbly.
• Enjoy!

Steps:

• Cook chicken through. Add all spices to the chicken.
• In another small pot, mix soup, rotel tomatoes, cheese, and sour cream.
• Crunch the Doritos on the bottom of a 9x13 pan.
• Add chicken on top of Doritos, and then the soup/cheese mixture.
• Top with cheddar cheese and cook in 350 deg. oven until melted.

Steps:

• Mix first four ingredients and heat in a saucepan.
• Spray a 9X9 baking dish.
• Place a layer of Doritos in the bottom.
• Pour 1/2 of heated mixture on top, sprinkle with 1/2 of the grated cheese.
• Repeat.
• Heat in 350 degree oven about 20-30 minutes until hot and bubbly.
• Can be doubled and use a 9X13 pan.
• You won't need to use all the Doritos, but that way you can munch while you cook.

Steps:

• Put the cooked chicken on the bottom of a large, greased casserole dish.
• Put crushed Doritos on top of chicken.
• Put the chopped green onion next and the corn.
• Mix the soup with the milk and tomatoes.
• Pour over the corn.
• Top with cheese.
• Bake at 375 degrees for 30-45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup Cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
• Heat a large skillet over medium-high heat. Cook and stir ground pork in hot skillet until crumbly and no longer pink, about 10 minutes. Transfer pork to tortilla chips mixture, retaining drippings in the skillet.
• Cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. Transfer cooked chicken to the pork-tortilla chip mixture; mix well. Pour mixture into the prepared casserole dish; top with 1/2 cup Cheddar cheese and 1/2 cup pepperjack cheese.
• Bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. Allow casserole to cool 5 to 10 minutes before serving.

Steps:

• Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
• Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

Steps:

• Saute onions in butter. Add soups & tomatoes.
• Cube Velveeta, add & simmer until it melts.
• Add chicken.
• Crumble Doritos in bottom of casserole (save a few for top of casserole).
• Add chicken mixture and top with remaining Doritos.
• Bake at 350 for 30 minutes.