This comforting casserole recipe, often referred to as “Mexican Chicken Casserole,” combines Tex-Mex flavors with classic American ingredients. Popular across Southern kitchens, especially in Texas, this dish layers Doritos with seasoned chicken, creamy soups, and zesty Rotel tomatoes. It originated in mid-20th century American home cooking when canned soups became staples in quick, hearty meals. The recipe is perfect for potlucks, family dinners, or nostalgic comfort food nights. Its ease of preparation and bold flavor make it a beloved favorite passed down through generations.
Ingredients
- 5 cups Doritos (enough to cover bottom of 9×13 dish)
- 1 cup Chicken broth (for dipping Doritos)
- 1½ lbs cooked chicken (cooked , shredded)
- ½ onion (medium, sautéed)
- 2 tbsp green pepper (sautéed)
- 1 tbsp chili powder
- 1 tsp garlic salt
- 1 cup cheese (shredded, cheddar or Monterey Jack)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup ( or cream of celery soup)
- 1 can Rotel tomatoes with chilies
Instructions
Step 1: Prepare the Base
- Preheat oven to 350°F (175°C).
- Dip Doritos in chicken broth and layer them in a 9×13 baking dish.
Step 2: Cook the Chicken Mix
- Sauté the chopped onion and green pepper until soft.
- Mix sautéed veggies with cooked chicken.
- Stir in chili powder and garlic salt.
- Layer this chicken mixture evenly over the Doritos.
Step 3: Add Cheese and Soups
- Sprinkle 1 cup of shredded cheese over the chicken layer.
- Spread the cream of mushroom soup evenly over the top.
- Add the second can of soup (cream of chicken or celery) as the next layer.
Step 4: Top and Bake
- Pour the can of Rotel tomatoes with chilies over the entire dish.
- Bake for 40 minutes.
Step 5: Final Cheese Finish
- Remove from oven and top with remaining 1/2 cup cheese.
- Return to oven and bake for an additional 5 minutes.
Tips
- Substitute cream of mushroom soup with cream of celery or cream of chicken for different flavors.
- Add a small can of diced green chiles for extra spice.
- Use rotisserie chicken to save prep time.
- Replace Doritos with tortilla chips for a lighter option.
- Sprinkle fresh cilantro or green onions before serving for brightness.
Transcription of the Original Recipe
Read or copy the transcription
Dec 1977 Debbie McDonald
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DUCOMMUN METALS & SUPPLY CO.
HOUSTON DALLAS LUBBOCK CORPUS CHRISTI OKLA. CITY TULSA
672-6671 241-3521 762-8793 884-0305 631-1831 939-2411
Mexican Chicken
9 X 13" dish with doritos
dipped in chicken broth.
Cover with 1½+ lbs cooked
chicken -
Saute ½ med onion
2 tbsp green pepper
add To chicken
Cover with 1 Tbsp chili powder
1 Tsp garlic salt.
1 cup + cheese
Top with 1 can cream
mushroom soup
1 can cream chicken
or
cream celery -
- Cover with 1 can Rotel
Tomatos -
w/chilis
Cook about 40 min. at 350°
Remove add @ ½ c. cheese
cook another 5 mins.From Transcription to Instructions
We love Debbie's concise original directions, but they leave a few steps implied, so the instructions spell those out for you. The original directions tell you to dip Doritos in broth and top with chicken, spices, soups and cheese, so the instructions show you to preheat the oven, dip and layer the chips, saute the onion and green pepper and fold them into the shredded chicken with chili powder and garlic salt before adding the cheese and soups and finishing with Rotel. We kept the amounts the same and only made the order and when-to-add things clear so you won't have to guess mid-bake.
Nutrition
Calories: 4100kcalCarbohydrates: 22gProtein: 28gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 950mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 580IUVitamin C: 12mgCalcium: 220mgIron: 2mg
