Pioneer Woman Chicken Dorito Casserole Recipe

This Pioneer Woman Chicken Dorito Casserole Recipe is a cheesy and creamy recipe, which is made with nacho cheese-flavored Doritos and shredded chicken. It’s the perfect weeknight dinner, ready in about 55 minutes.

Pioneer Woman Chicken Dorito Casserole Recipe Ingredients

• 1 teaspoon Creole seasoning (like Tony Chachere’s), or to taste
• 2 pounds boneless, skinless chicken breasts, cut into chunks
• 1 (10.75 oz) can cream of mushroom soup
• 1 (10 oz) can diced tomatoes with green chiles (such as RO*TEL®)
• 1 (14 oz) can whole kernel corn, drained
• 1 (14.5 oz) bag nacho cheese-flavored Doritos®, lightly crushed
• 1 (8 oz) bag shredded Mexican cheese blend

How To Make Pioneer Woman Chicken Dorito Casserole

1. Cook and shred the chicken: Bring a pot of water to a boil and season it with the Creole seasoning. Add the chicken breast chunks and cook for 10–15 minutes, or until the chicken is fully cooked through. Remove the chicken from the water and shred it using two forks.
2. Preheat oven and mix filling: Preheat your oven to 350°F (175°C). In a large bowl, stir together the cream of mushroom soup, the can of diced tomatoes with green chiles (undrained), and the drained corn.
3. Assemble the first layer: Grease a 9×13-inch baking dish. Spread half of the lightly crushed Doritos in an even layer on the bottom. Top the chips with half of the shredded chicken, then half of the soup mixture, and finally half of the shredded Mexican cheese.
4. Assemble the second layer: Repeat the process by layering the remaining Doritos, the rest of the shredded chicken, the rest of the soup mixture, and finishing with the remaining shredded cheese on top.
5. Bake the casserole: Cover the dish loosely with aluminum foil and bake for 25–30 minutes, until the casserole is hot and bubbly. For a crispier top, remove the foil for the last 5 minutes of baking.
6. Rest before serving: Let the casserole rest for a few minutes after taking it out of the oven. This helps it set up for easier serving.

Recipe Tips

• How to prevent soggy Doritos? For the best crunch, crush the Doritos just before you assemble the casserole. Removing the foil for the last few minutes of baking also helps crisp up the top layer.
• Can I control the spice level? Yes. The heat comes from the RO*TEL diced tomatoes and green chiles. Use a “Mild” version for less heat or a “Hot” version if you prefer it spicier.
• How do I make the casserole extra creamy? For an even richer, creamier filling, you can mix 4 ounces of softened cream cheese into the soup and tomato mixture before layering.
• Can I add vegetables? Absolutely. Sautéed bell peppers and onions are a great addition. Stir them into the soup mixture before assembling.

What To Serve With Chicken Dorito Casserole

This casserole is a meal in itself, but it pairs wonderfully with these sides:

• Fresh guacamole or sliced avocado
• A dollop of sour cream and a side of salsa
• A simple green salad with a vinaigrette dressing
• Mexican rice or refried beans

How To Store Chicken Dorito Casserole

Refrigerate: Once cooled, cover the casserole dish tightly or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 3 days. Freeze: You can freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat: For best results, reheat in an oven at 350°F for 15-20 minutes or until hot. You can also use an air fryer to crisp the top back up.

Chicken Dorito Casserole Nutrition Facts

• Calories: 564 kcal
• Total Fat: 27g
• Saturated Fat: 10g
• Cholesterol: 88mg
• Sodium: 1173mg
• Total Carbohydrate: 46g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Chicken Dorito Casserole Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

564

kcal

A crave-worthy casserole layering creamy shredded chicken, zesty tomatoes, corn, and bold Doritos for a cheesy, crunchy Tex-Mex bake.

Ingredients

• 1 tsp Creole seasoning

• 2 lbs boneless, skinless chicken breasts

• 1 (10.75 oz) can cream of mushroom soup

• 1 (10 oz) can diced tomatoes with green chiles (like RO*TEL®)

• 1 (14 oz) can whole kernel corn, drained

• 1 (14.5 oz) bag nacho cheese-flavored Doritos®, lightly crushed

• 1 (8 oz) bag shredded Mexican cheese blend

Directions

• Boil chicken in water seasoned with Creole seasoning for 10–15 min; shred and set aside.
• Preheat oven to 350°F. In a bowl, mix soup, diced tomatoes with chiles, and corn.
• In a greased 9×13 pan, layer half the Doritos, half the chicken, half the soup mix, and half the cheese.
• Repeat the layers with the remaining ingredients.
• Cover with foil and bake for 30 minutes until bubbly.
• Uncover for the last 5 minutes of baking to crisp the top.
• Let rest for a few minutes before serving.

Notes

• Crunch Factor: Add the crushed Doritos just before baking to ensure they stay as crunchy as possible.
• Customize Heat: Use mild, original, or hot RO*TEL® to easily adjust the casserole’s spice level to your liking.
• Creamy Upgrade: For an even richer sauce, mix in 4 oz of softened cream cheese with the soup mixture.
• Avoid Overbaking: Keep the casserole covered with foil for most of the baking time to prevent it from drying out.