Doritos Chicken Casserole



  1. Preheat oven to 375°.
  2. Add cream cheese, sour cream, heavy cream, chicken base, taco seasoning and salt to a bowl and mix with a wooden spoon or electric mixer until smooth.
  3. Stir in the chopped chicken.
  4. Spread half of the crushed Doritos over the bottom of a 9 x 13 inch baking dish.
  5. Top with half of cheese.
  6. Drop spoonfuls of chicken mixture over the cheese and spread evenly.
  7. Sprinkle remaining cheese over the chicken mixture and top with remaining Doritos.
  8. Cover with foil and bake for 20 minutes.
  9. Remove the foil and continue to bake 10- 15 minutes or until heated through.
  10. Remove from oven.
  11. Garnish with cilantro and serve with sour cream and salsa.


More Topping ideas: Guacamole, Pico de Gallo, sliced green onions, sliced black olives. 

Cream Soup: The filling can be made with a can of cream of chicken soup in place of the heavy cream, sour cream and chicken base. 

Cheese: Monterey Jack, cheddar or pepper jack are great options.

Storage: Store leftover casserole in a covered container in the refrigerator up to 3 days. 

Reheat: Place casserole in an oven safe dish covered with aluminum foil and bake at 350° for 12- 15 minutes or until heated through or heat in a non stick skillet over medium heat, stirring until heated through.



  • 3 pounds Russet potatoes, peeled
  • 2 teaspoons fine sea salt*, divided
  • 2 tablespoons unsalted butter, divided, plus more for garnish
  • 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
  • 1 medium clove garlic, pressed or minced
  • 8 ounces cream cheese
  • 4 ounces (½ cup) sour cream
  • 3 tablespoons thinly sliced green onion, divided


  1. To prepare, pull the cream cheese out of the fridge and let it warm up on the counter while we cook the potatoes. Cut the potatoes into even chunks about 2” in size (see photos).
  2. Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of the salt, and enough water to cover the potatoes by 1 to 2 inches.
  3. Bring the mixture to a boil over high heat. Continue cooking, reducing the heat as necessary to prevent overflow, until the potatoes are easily pierced through by a fork, about 10 to 15 minutes.
  4. Carefully drain off all of the water and leave the potatoes in the colander for now.
  1. Return the empty pot to the stove over medium-high heat and add 1 tablespoon of the butter. Once melted, add the chopped kale. Cook, stirring often, for 2 to 4 minutes, until the kale has wilted and turned dark green. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
  2. Remove the pot from the heat and add the drained potatoes. Mash the potatoes and kale until the potatoes reach your desired consistency (I like mine a little chunky, but you can mash them completely smooth if you prefer).
  3. Add the cream cheese, sour cream, remaining 1 tablespoon of butter, and 1 teaspoon salt. Mash it together until the mixture is mostly combined, then add 2 tablespoons of the green onions and stir until everything comes together.
  4. Transfer the mashed potatoes to a serving bowl. Top with a couple pats of butter and the remaining tablespoon of green onions. Serve while warm.



  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breast, cut in half horizontally
  • 1 1/2 teaspoons Lemon Pepper Seasoning
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 2/3 cup chicken broth
  • 2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup slivered sun-dried tomatoes
  • 2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 4 cups baby spinach


  1. Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper.
  2. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
  3. Add onion to skillet and cook for about 3 minutes to soften.
  4. Add garlic and cook 1 more minute.
  5. Add chicken broth and scrape up any browned bits from the bottom of the skillet.
  6. Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
  7. Add sun-dried tomatoes, Italian seasoning, and garlic powder. Stir in spinach. Cook and stir until spinach is wilted. Season to taste with salt and pepper.