|Mrs. Paula Deen|
|She's reading our book we made|
|Wearing our t-shirts. I still have mine.|
Anyways, Chicken Dorito Casserole. It's so basic and fool-proof. This one has now become a regular on the rotation, especially since we now shop at Publix and they put Doritoes on BOGO it seems every other week. And seriously, who can turn down a recipe that lets you munch on cheese Doritoes as you prep.
Chicken Dorito Casserole
1 bag cheese Doritoes
1-2 lbs, chicken (cooked & shredded)
1 can cream of mushroom or cream of chicken (seriously, whatever is in your pantry)
1 can Rotel (drained)
1-1 1/2 c. sour cream
1 Tbsp. cumin
1 Tbsp. chili powder
Salt & pepper to taste
1 c. shredded cheese (cheddar or mexi blend works good)
Preheat oven to 350. In a mixing bowl, pour in sour cream and spices and mix until a light orange color. Mix in soup & Rotel. Finally, stir in the chicken. Mix together until well blended. Coat a 9x13 baking dish with spray. Grab a couple handfuls of Doritos and break them up creating a "crust." Don't forget to eat a few. Next, spread half of the soupy/chicken mixture over Doritos. Top with half of the cheese. Repeat steps (Doritos, soup, cheese). Cover and bake for about 30 minutes. Remove foil and return to oven for 5 additional minutes. If I have a tomato laying around, I dice it up and sprinkle it on top of cheese before it goes back in the oven. Garnish with jalepeno slices. So easy for weeknights & it is even better the next day leftover!
We are having folks over to watch the Super Bowl on Sunday! We simply couldn't resist something that involves our favorites: football and food. We are making Zannie's Black-Eyed Pea Dip & Spicy Stuffed Mushrooms.