The thing about food blogging, I’ve realized, is that it may give people the wrong impression about how we live our lives in my house.
Our meals aren’t plated up fancy when we sit down to eat dinners during weeknights. Or on the weekends, if you want the real truth.
We’re eating on mismatched plates, with the dinner table covered in kindergarten worksheets, newsletters, crayons, and board games.
And while I love making meals entirely from scratch, our lives just don’t allow it most days. Instead, our dinners look more like this chicken cheesy Doritos casserole more nights than not. Quite frankly, this kind of easy meal is what I can entice my kiddo to eat – and I’m all for that.
I got this recipe from a coworker years ago, and while I’ve modified it some to suit the tastes of my family, I’m sure you’ve seen versions of it all over the internet. That’s because it’s basically the bomb.
If I didn’t live with a 5-year old, I’d totally add a small can of diced jalapeños in. Or maybe some chipotle peppers in adobo, since the Tall Boy and I really like our foods spicy. And, if you’re opposed to canned cream of chicken soup, you can always make your own.
Just a side-note: if you’ve never tried substituting greek yogurt for sour cream, you should give it a go in this recipe! I used Chobani 2% plain Greek yogurt, and my sour cream eating fiend of a husband couldn’t tell the difference.
I know this isn’t that pretty to look at, but it sure tasted good.
- 1 bag nacho cheese Doritos
- 2 cups shredded, cooked chicken (I used a rotisserie)
- 1 can Rotel
- 1 can cream of chicken soup
- ½ cup milk
- ½ cup Chobani 2% plain yogurt (or sour cream)
- 1½ cups shredded cheddar cheese, divided
- 1 tablespoon taco seasoning
- salsa, diced olives, jalapenos, cilantro, cooked rice and additional Greek yogurt, for serving
- Preheat oven to 350 degrees.
- In a large bowl, combine the chicken, Rotel, soup, milk, yogurt, taco seasoning, and 1 cup of the shredded cheese.
- Crush a couple of handfuls of Doritos (about 2 cups) and sprinkle evenly in the bottom of a greased 8x8 baking dish. Layer with half of the chicken mixture. Repeat layers, and top with the remaining ½ cup of cheese.
- Cover with foil, and bake for 35 to 40 minutes, or until cheese is melted and bubbling. Serve with additional toppings and over rice, if desired.