Mexican Chicken Casserole

"This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Emily O. photo by Emily O.
photo by cruisindarryl photo by cruisindarryl
photo by cruisindarryl photo by cruisindarryl
photo by cruisindarryl photo by cruisindarryl
Ready In:
1hr 15mins




  • Boil the chicken until done. Pull apart. Keep the broth.
  • Mix soups, salsa, and chilies together. Set aside.
  • In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
  • Repeat ending with cheese and broth.
  • Add on sliced jalapenos or black olive slices for presentation, if you wish.
  • Bake at 350 for 30 minutes.

Questions & Replies

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  1. This was wonderful and sooo easy!!! The entire pan was eaten up. I added a little extra salsa (I used 1 1/2 cups), extra chicken (I also added ADOBO to my chicken while it was boiling) , a small can of sliced mushrooms, and some cooked rice. The rice gave it some substance so it wasn't "dippy" I mixed everything together instead of layering it, except for the cheese, which I put on top. I also waited until the last five minutes of cook time and put the crushed doritos on top (so they didn't burn) instead of layering them on the bottom.. I will surely be making this again. It was a big hit! Thanks!!!
  2. I prepared this for a group of ten coworkers. The event was a Mexican theme so the Mexican Casserole was perfect. At least three people asked me for the recipe before the night was over,
  3. This is a good dump-it-and-forget-it kind of meal. Naturally, had to change it up a bit! Sauteed bite size pieces of chicken breasts (3 very large). Mixed all the ingredients together with the chicken. (I used a 15 oz jar of chunky salsa and added 3 cups of cooked rice. Put the sliced black olives in the sauce as well.) Buttered the bottom of the pan. Crunched up the Doritos and made a layer on the bottom (about 8 ounces). Then poured the chicken and sauce mixture on top. Covered the top in a Mexican cheese blend and popped it in the oven for about 40 minutes at 350. Seemed to need that much time to get nice and bubbly. Wasn't the least bit "soupy". Served with a dollop of sour cream and sliced scallions. A simple mixed green, cucumber and avocado salad on the side - - and you have a happy Husband!!! (And you'll be pretty happy, too!!!)
  4. Nachos on Steroids! This was VERY good said all 4 of us. I did mostly to recipe and I never thot a whole bag of Doritos could be so good. I did not even tell my family that I was putting those in until every one had tasted (and loved!) it. I could not find 16 oz at corner store so i used 10 oz nacho flavor & 3 oz bag of taco flavor. As you can see in the pics, I did not have any soupiness at all. In fact, I thot it could have used a little more. I think i will add 1/3-1/2 C of stock next time.**Sidenote: I had cooked 8 thighs in crockpot yesterday and deboned. I mix in about 2/3 Taco seasoning pkt to let meat marinade overnight ** I added 1/2 chopped onion, 1/5 red bell pepper, 10-12 chopped black olives and about 2/3 can corn drained in 2 layers in between chicken and soup layers. I had 8 oz bag of mexi cheese but then only 1/2 bag of Italian cheese. Oh, all soups, corn, taco seasoning was all low sodium. I think it is one you can really play around with and it would still be tasty. Thanks for a recipe that I would have never thot of. Its a keeper!
  5. OMG, my family loved it. It was so easy to make. It us now in my family approved recipe book!


  1. This recipe is really good! I tried to lighten it up a bit by using baked doritos and light cream of chicken soup but it is still very high in fat. I had an 11 1/2 ounce bag of chips and that seemed to be plenty. next time I think I may go with tortillas instead, to make it a little lighter. I do like the texture tho that the doritos give. I also used sharp cheddar in place of the mexican cheese blend. I am a cheese lover and I even think they could be cut in half. That is better to me than using the light stuff anyhow. Also the only thing I would actually do to add to this recipe, aside from lightening it up, is add 1 more can of the diced green chilis. other than that this recipe is really good! thanks for sharing!
  2. This is a GREAT recipe, but it is really salty. The flavor was so good though that I didn't mind the salt too much. Next time I will get low sodium soup to prepare this one. Even the kids loved it, and they are picky about what they put in their mouth. I used tortilla chips instead of the Doritos (personal preference) and they were fine in this recipe.


I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)
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