Monday, May 21, 2018

Spend with Pennies and Food Renegade: Chicken Doritos Casserole

When I first heard about this casserole, my thought was that it sounded like something from one of those trailer park cookbooks.  I mean, who puts Doritos in their casseroles?  But the more I thought about it, the more it actually made sense.  If you don't have tortillas handy, Doritos are a great substitution.  PLUS they have delicious cheesy seasoning, which just makes the whole thing taste better.  And sure enough, this is actually a good weeknight meal.  It's like a King Ranch Chicken, but with chips for a faster shortcut.

Note: I used Creamy Poblano and Queso soup because more cheese is always better.  I also used Beanitos Nacho Cheese chips instead of Doritos because they're healthier, but still delicious enough to be suspect.

Chicken Doritos Casserole
Adapted from Spend with Pennies blog and Food Renegade blog

1 cup chopped onion
1 tablespoon unsalted butter
1 (10¾-ounce) can cream of mushroom, cream of chicken, or other creamy condensed soup
1 (4-ounce) can chopped green chilies
½ cup sour cream
2 teaspoons chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried Mexican oregano
¼ teaspoon smoked paprika
1½ teaspoons ground cumin
White meat from one rotisserie chicken, chopped
6 ounces Doritos
1½ cups shredded Cheddar cheese, or a mixture of Cheddar and Monterey Jack
Sliced black olives and chopped green onions, for garnish

Preheat oven to 350°F.

Sauté onion in melted butter until translucent and starting to brown.  Set aside.

Combine soup, chilies, sour cream, and spices.  Mix well to combine.  Fold in chicken.  Spray a 2-quart casserole dish with oil spray.  Spoon half of the chicken mixture into the dish.  Crush half of the Doritos and sprinkle over the chicken mixture.  Sprinkle half of the cheese over the chips.  Spread the remaining chicken mixture over the cheese, then top with remaining crushed chips and cheese.  Sprinkle with sliced black olives, if desired.

Bake, covered, for 30 minutes, then remove lid and bake for another 20 minutes, or until hot and bubbly.  Sprinkle with green onions, if desired, and serve.

Makes 4 servings

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