Dorito Chicken Casserole with Corn and Creamy Sauce

Ingredients

• 3 cups cooked chicken (420 g)
• 1 can cream of chicken soup, 10.5 ounces (298 g)
• 1 cup sour cream (240 g)
• 1 can diced green-chile tomatoes, drained, 10 ounces (283 g)
• 1 cup frozen corn, thawed (150 g)
• 1 teaspoon chili powder (3 g)
• 1/2 teaspoon ground cumin (1 g)
• 2 cups Doritos nacho cheese chips, divided (120 g)
• 1 1/2 cups grated cheddar cheese, divided (170 g)
• 2 tablespoons sliced scallions (12 g)

Instructions

1. Prepare dish. Heat the oven to 375°F and lightly grease an 8-inch square baking dish. Set it on a rimmed sheet pan for easier handling. Crush the chips into mixed crumbs and bite-size shards; larger pieces make the topping crisp.
2. Combine filling. In a large bowl, stir chicken, soup, sour cream, drained tomatoes, thawed corn, chili powder, and cumin until evenly coated. The mixture should be thick and scoopable, with no dry chicken pieces or pools of liquid.
3. Build base. Spread half the crushed chips evenly across the prepared dish. Spoon the filling over them, then smooth it into the corners. The lower chips will soften and help the casserole hold together when scooped.
4. Add cheese. Scatter one cup cheddar across filling. Keep remaining cheese and chips separate so the final layer stays crisp. This middle cheese melts into the sauce and gives each serving a creamy center.
5. Top casserole. Cover the filling with remaining chips and sprinkle remaining cheddar over them. Leave several larger pieces exposed rather than burying every chip. They toast better and provide a crunchy contrast to the filling.
6. Bake and rest. Bake uncovered for 25 to 30 minutes, until edges bubble and cheese has light golden spots. Rest 10 minutes before scooping so filling sets. Garnish with scallions; divide into four warm portions.

Notes

• Use mildly seasoned cooked chicken; barbecue, heavily spiced taco chicken, or thickly sauced leftovers can overwhelm the chips and make the filling saltier.
• Drain tomatoes thoroughly and thaw the corn before mixing. Excess moisture thins the sauce and softens the bottom chip layer.
• For extra crunch, reserve a quarter cup of chips and scatter them over reheated portions just before serving.