Grain-free Nacho Chip Casserole

We have two recipes here! The OG Doritos casserole (scroll to the bottom) and the cleaned-up version.

Grain-free Nacho Chip Casserole

This recipe comfortably serves 4

Ingredients

• 1 (4 oz) bag Siete Foods grain-free nacho chips (crushed)

• 2 chicken breasts

• 1 Tbs olive oil

• 1 (14 oz.) can diced tomatoes

• 1 (4 oz.) can fire-roasted chilies

• 1 cup of homemade cream of chicken soup (see below) or 1 can store-bought

• 1 tsp chili powder

• 1 tsp ground cumin

• 1/4 tsp ground cayenne

• 1/2 tsp garlic powder

• 1/2 tsp fresh cracked pepper

• 1 tsp salt

• 1/2 cup diced yellow onion

• 1 cup shredded cheese *optional* (cheddar and/or Monterey Jack works best)

Cream of Chicken Soup

• 3/4 cup chicken broth

• 1/4 cup milk of choice (I use unsweetened almond milk, you can use regular milk for this)

• 2 Tbs arrowroot starch (you can sub AP flour)

• 2 Tbs ghee or butter

• 1/2 tsp salt

• 1/2 tsp garlic powder

Optional Topping Inspo

• Sour cream (dairy-free or regular)

• Shredded iceberg lettuce or cabbage

• Fresh or pickled jalapeños

• Cilantro

• Pickled onions

• Hot sauce (you can’t go wrong with Siete Habanaro or Tapatio)

Directions

1. Preheat the oven to 350 degrees

2. Slice chicken in to bite-sized cubes and season with salt, pepper, chili powder, cumin, cayenne pepper, and garlic powder

3. Heat 1 tablespoon oil in medium pan and add chicken, sauté until fully cooked, take off heat and set aside

4. Make cream of chicken soup

   1. Melt butter or ghee in a large sauce pan on medium heat

   2. When the butter is melted add salt, garlic powder, and 1/2 of the chicken broth

   3. In the remaining/reserved broth, mix in the arrowroot starch to create a slurry

      • Note: If you use AP flour skip this step and add the flour before adding the broth - be sure to allow the flour to “cook” without burning to ensure you don’t have a raw flour flavor, it will take less than a minute

   4. Slowly pour in remainder of the broth/arrowroot slurry while stirring constantly, you will start to see the mixture thicken up very quickly

   5. Once the broth is incorporated, slowly add milk, stirring constantly until fully incorporated

   6. Remove from heat and let cool slightly

5. In a large mixing bowl combine canned tomatoes, chilies, chopped onion, cooked chicken, and cream of chicken soup

6. In a greased 13x11 casserole pan pour half the chicken mixture, layer half of the crushed chips, then top with the rest of the chicken, and finally the second half of the chips

7. Sprinkle with cheese *optional* and bake uncovered for 30 minutes until bubbling

8. Add your favorite toppings and serve

Fun additions and modifications

• Vegetarian? Sub pinto beans and chopped zucchini for the chicken and use veggie broth in the “cream of chicken” soup

• In a hurry? Use a can of pre-made cream of chicken soup

• Big crowd? Bulk up the recipe by adding extra chicken and/or 1 cup of corn (frozen, fresh, or canned will do) and/or chopped zucchini

  • If you use zucchini be sure to sprinkle with salt, let sit for 15 min, and blot dry with a clean towel to remove extra moisture

• Like it spicy? Add more cayenne and add a diced japaleno

• Only have frozen chicken? Throw it in the instant pot with 1/2 cup of water or broth for 25 minutes and shred

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OG Doritos Casserole

If you knew me I college, you know that “Dorito Casserole” was a staple and crowd-favorite - everyone who tried it, immediately asked for the recipe.

Plus it makes the BEST leftovers… if you have any.

So, if you’re feeling nostalgic and have some calories to burnnnn through real quick, here is the original fully-loaded recipe:

Ingredients

• 1 (10 oz) bag Doritos (crushed)

• 1 can rotel tomatoes

• 1 can Campbells cream of chicken soup

• 1 cup sour cream

• 1 full rotisserie chicken (shredded)

• 1/2 diced large yellow onion (or 1 small onion)

• 1 can corn

• 3 tsp McCormicks taco seasoning or 1/2 a packet

• 2 cups shredded Mexican blend cheese

Instructions

1. Combine tomatoes, cream of chicken soup, sour cream, chicken, onion, corn and taco seasoning in a bowl

2. Grease a 11 x13 glass pan and layer half of the chicken mixture, 1 cup cheese, and then 1/2 bag of crushed chips. Then add the rest of the chicken mixture, the rest of the crushed chips, and top with the remainder of the cheese

3. Bake in oven at 350 for 30 minutes or until cheese is melted and casserole is bubbling

4. Add your favorite toppings and sauces (see above for ideas)