INGREDIENTS

• 4 cups cooked chicken, cut into bite size pieces
• 8 ounces cream cheese, softened
• 1 cup sour cream plus more for serving
• ½ cup heavy whipping cream
• 1 tablespoon chicken base (paste type bullion)
• 2T taco seasoning
• ¼ teaspoon kosher salt
• 8 ounces colby jack cheese, shredded
• 4 cups crushed Nacho Cheese Doritos
• Fresh Cilantro, optional garnish
• Salsa for serving
• 3 tablespoons taco seasoning

INSTRUCTIONS

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.

NOTES

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.