1. Preheat your oven to 350°F (175°C). I always find that warming the kitchen with the oven first helps set the mood for a cozy cooking session, much like Mama Lou lighting her old stove before starting a big meal.
2. In a large mixing bowl, combine the cream of chicken soup, sour cream, and milk. Stir until smooth and creamy.
3. Add the shredded chicken, diced green chilies, green onions, garlic powder, onion powder, salt, and pepper to the bowl. Mix everything gently but thoroughly to blend the flavors.
4. Fold in 1 ½ cups of the crushed Doritos and ½ cup of shredded cheddar cheese. This step is crucial because it infuses the casserole with that signature Doritos crunch and cheesy goodness throughout.
5. Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly with a spatula, smoothing the top.
6. Sprinkle the remaining ½ cup of cheddar cheese over the top, followed by the reserved handful of crushed Doritos. I always think of this as the final touch, like how Mama Lou would add fresh herbs at the end—simple but elevating.
7. Bake uncovered for 25-30 minutes or until the casserole is bubbly and the top is golden brown. You’ll know it’s ready when you see the edges bubbling and a slight crisp forming on the Doritos topping.
8. Remove from the oven and let it rest for 5-10 minutes. This little pause helps everything settle so you get clean, hearty slices when serving.

One of my favorite memories is serving this casserole to Ouma on a quiet Sunday afternoon. We sat by the window, watching the light change while savoring each bite. These moments, filled with simple food and sisterly love, remind me why cooking from the heart matters most.