Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Skillet (if cooking raw chicken)
- Measuring cups and spoons
- Can opener
- Aluminum foil
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and lightly greasing my 9×13 inch baking dish. Then, I get the star ingredient ready: the Doritos. I put about three-quarters of a large bag into a gallon zip-top bag, seal it, and use my hands or a rolling pin to crush them. You want a mix of textures—some fine crumbs to absorb the sauce and some larger pieces for crunch. I set aside about one cup of the crushed chips for the topping. In a large mixing bowl, I combine the cream of chicken soup, sour cream, and milk. I whisk it until it’s smooth and creamy, then I stir in the chili powder and garlic powder.
Now, for the hearty additions. I fold in the three cups of cooked, shredded chicken, the well-drained can of diced tomatoes with green chiles, and one cup of the shredded cheese. Then comes the fun part: I gently stir in the three cups of crushed Doritos. I use a large spatula and fold carefully; I don’t want to pulverize the chips completely. The mixture will be thick, creamy, and speckled with all those vibrant orange cheese crumbs. The smell at this stage is already incredible—salty, cheesy, and savory.
I pour this mixture into the prepared baking dish and spread it out into an even layer. Then, I sprinkle the remaining half cup of shredded cheese evenly over the top, followed by the reserved cup of crushed Doritos. This double layer of topping is crucial! The cheese melts and binds, and the extra chips on top bake into an irresistible, golden-brown, super-crunchy crust. I cover the dish loosely with aluminum foil—this traps steam to help everything heat through without the topping burning.(See the next page below to continue…)