'Dorito Chicken Casserole'

'Dorito Chicken Casserole'

2 cups shredded cooked chicken

2 cups shredded Mexican cheese blend (divided)

1 can cream of chicken soup (10 oz)

1/2 cup milk

1/2 cup sour cream

1 can Ro-tel tomatoes, drained

1/2 packet taco seasoning

1 large bag Doritos, coarsly crushed

Shredded lettuce (optional)

diced tomato (optional)

Heat oven to 350. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.  Grease a 2-quart casserole dish and add a layer of crushed Doritos across the bottom. Top with half of the chicken mixture. Add another layer of crushed Doritos followed by the remainder of the chicken mixture. Top with remaining cheese and Doritos  Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

1/2 pound of medium short cut pasta (elbows, shells)

3 cups of cooked shredded or chopped chicken

8 ounces of Velveeta cheese, cubed

1 (10.75 ounce) condensed Cheddar cheese soup

1 cup of milk

1 cup of shredded sharp cheddar cheese

1 (3/4 ounce) packet of Ranch Dressing and Dip Mix (like Hidden Valley)

1/8 to 1/2 cup of hot sauce, or to taste

Preheat oven to 350 degrees F. Butter a 2 quart casserole dish; set aside. Add pasta to boiling salted water, cook to al dente; drain well and add to casserole dish. Stir in chicken.  Heat the Velveeta and soup together until cheese is melted. Blend in the cheddar cheese and milk. Stir in the Ranch dressing mix and hot sauce; pour over chicken and pasta and stir. Bake, uncovered, at 350 degrees F for 30 to 35 minutes, or until heated through and bubbly.  Cook's Notes: I use 1/4 cup of hot sauce which leaves a nice, pleasant burn on the tongue and is plenty of heat for me. You may want it with more or less fire. May also substitute drained, canned chicken - you'll want a larger sized can of a good quality chicken, two is even better, or substitute chicken you've pulled from a rotisserie chicken. Top with buttered bread crumbs and crumbled bleu cheese on top, rather than green onion and bacon.

Jalapeño Popper Chicken Chili Soup with Bacon

Jalapeño Popper Chicken Chili Soup with Bacon

olive oil, for sauteing

1 small onion, diced

1 red bell pepper, diced

4 jalapeno peppers, diced, seeds removed

3 cloves garlic, minced

coarse salt and fresh ground black pepper

1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces

2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano, crushed between fingertips

1 (14 ounce) can petite diced tomatoes with juices

1 + 1/2 cups chicken broth

2 cups cannellini beans (cooked or canned)

1 cup corn

8 ounces cream cheese

1/2 pound bacon, cooked crispy and crumbled, for serving

Monterrey jack cheese, shredded, for serving

sharp cheddar cheese, shredded, for serving

In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.  Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.  Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.  Add cream cheese and stir until completely melted. Remove from heat.  Serve with crumbled bacon and both types of cheese sprinkled over top.

8-can Taco Soup

8-can Taco Soup

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can petite diced tomatoes, drained

1 (15.25 oz.) can sweet corn, drained

1 (12.5 oz.) can white chicken breast, drained

1 (10.75 oz.) can cream of chicken soup

1 (10 oz.) can green enchilada sauce

1 (14 oz.) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Serve with tortilla chips.

Chicken Salad

Chicken Salad

1 pound cooked chicken breast

¾ cup mayonnaise

3 tablespoons finely minced celery

3 tablespoons finely minced onion

1 tablespoon brown sugar

1/8 teaspoon garlic powder

Pinch of salt

Pinch of pepper

Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded, or shred by hand. (Note: Shredded chicken rather than diced chicken pieces will help recreate the original Willow Tree chicken salad texture.)  Remove bowl from the stand mixer and add in all other ingredients. Stir by hand to mix well.

Serve over lettuce leaves or in sandwiches.

Creamed Corn Chicken Soup

Creamed Corn Chicken Soup

1 chicken breast

1 can creamed corn

1 egg

Green onions, chopped

Hot sauce to taste

Boil chicken breast in pot, with enough water to just cover the  chicken, until the chicken is cooked (about five minutes).  (You don’t want too much water or else the soup will be too runny).  Remove the chicken breast, reserving the water.  Add the creamed corn to the water (we’ll call it chicken broth now), and bring boil.  While waiting, pull the chicken into small pieces, it looks much better pulled rather than cut.  Be careful, the chicken will be hot!  Slowly pour a beaten egg into the creamed corn & chicken broth.  Add the pulled chicken.  Serve with chopped green onions, and hot sauce to taste.

Parmesan Chicken Manicotti

Parmesan Chicken Manicotti                            

7 pieces Manicotti, cooked according to instructions

1 cup part skim Ricotta cheese

1/2 cup shredded Parmesan cheese

1 cup shredded cooked chicken

1 egg

1 teaspoon oregano

salt and black pepper

1 can Italian style crushed tomatoes

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh basil leaves

1/4 cup Parmesan cheese

6-8 basil leaves

In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.  Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.  Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.  Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.  Bake at 350 degrees F for 35 minutes or until hot and bubbly.

Country Chicken Casserole

Country Chicken Casserole

3 cups frozen shredded hash browns

1 small can of fried onions

cheddar cheese (I measure by handfuls)

4-6 (depending on size) cooked chicken breasts, shredded

1 can 98% fat-free condensed cream of chicken soup

3/4 cup skim milk

1 can low sodium corn

1/2 to 3/4 cup frozen sweet peas

salt to taste

Preheat your oven to 375 degrees.  Liberally grease (I use pan spray) a 9x13 baking dish and spread the hash browns in it. Then add the onions and toss.  Spread about two handfuls of shredded cheddar cheese on top of the onion/hash brown mix. More if you like! (I always, always shred my own cheese. The prepackaged shredded cheese is tossed with cornstarch to prevent sticking, which keeps it from melting properly and it is loaded with preservatives. Yuck.)  I forgot to take a picture of this step (shame on me). Spread the chicken on top of the cheese and sprinkle with seasoning. I use Cavender's but Lawry's, Montreal Chicken, or even just salt and pepper would be fine.   In a separate bowl, add the soup, milk, peas, and corn. You should also add a bit of salt. (You can totally play around with different veggies. Broccoli would make a great addition or substitution. So would carrots!)  Now pour that mixture over the top of your 9x13 pan and spread it around. I place the dish on a cookie sheet before putting it in the oven, but I've never had it boil over.)  Bake for 30 minutes and then remove from oven. Add another handful of cheese on top and put it back into the oven for 3 minutes, or until the cheese melts.

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

THE SAUCE

1 pint heavy cream

4 T Butter

2 t salt

1 T pepper

1/4 cup Romano cheese

1/4 cup Parmesan cheese

2 t Cayenne pepper

*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1/4 cup sliced green onions

1 small jar artichoke hearts - drained

1 7-8 ounce precooked sliced grilled chicken, sliced

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

To Prepare The Sauce:  Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.  In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Zucchini Casserole with Stuffing

Zucchini Casserole with Stuffing

1 Tbl. olive oil

1/2 c. onion, diced

4 c. zucchini, diced (you don't have to peel it)

salt and pepper

2 chicken breasts, cooked and shredded

1 can cream of chicken soup

1 c. sour cream

1/2 c. milk

1 c. cheese, shredded

1 (8 oz.) pkg. stuffing mix

1 stick butter, melted

Heat olive oil in a medium skillet over medium heat.  Add the onion and zucchini and saute until tender, about 5-8 minutes; season with salt and pepper.  Meanwhile, combine the cream of chicken soup, sour cream and milk.  Add the shredded chicken, shredded cheese and cooked zucchini mixture.  Combine the stuffing mix with melted butter.  Spread half of the stuffing mix into the bottom of a 9x13 casserole dish.  Cover with soup mixture and spread evenly.  Sprinkle the remaining stuffing mix over the top.  Bake, uncovered, at 350 degrees for 30 minutes.  Serves: 6-8.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and cubed

2 Tbl. oil

1 small onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 (4 oz.) can diced green chiles (I didn't add)

2 tsp. chili powder

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

2/3 c. mild red enchilada sauce

1 (6 oz.) can black olives, cut in half (I didn't add)

1 1/2 c. shredded Cheddar cheese

1 c. sour cream

chopped cilantro, opt.

1 (16 oz.) box pasta, cooked according to package directions   

Heat oil in a large skillet over medium heat.  Add the onion and red pepper and cook until tender, about 3-5 minutes.  Add the garlic and cook 30 more seconds.  Add the the cooked chicken, green chiles, chili powder, cumin, both enchilada sauces and the olives.  Let the sauce simmer for 10 minutes.  Add the cheese and stir until melted.  Stir in the sour cream and some chopped cilantro.  Once that is heated through (don't let it boil), add the cooked and drained pasta.

Buffalo Chicken & Potato Casserole

Buffalo Chicken & Potato Casserole

1 1/2 lb boneless skinless chicken breasts, cut into 1-inch strips

1/3 c. Franks hot sauce

5c. red potatoes, grated w/ box grater

1 c. light ranch dressing/ blue cheese

1/2 c. cheddar cheese, shredded

1 (10 oz) can condensed cream of chicken soup

1/2 c. panko

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.  Grate potatoes and lay out and pat with a paper towel to try to get some of the moisture out.  In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.  In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle panko evenly over the top.  Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Chicken Manicotti

Chicken Manicotti

2 packages (3 ounces each) cream cheese, softened

1 cup (8 ounces) sour cream

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked chicken

1 medium onion, finely chopped

1 can (8 ounces) mushroom stems and pieces, drained

1 tablespoon butter

14 manicotti shells, cooked and drained

SAUCE:

6 tablespoons butter

6 tablespoons all-purpose flour

1/4 teaspoon salt

3-1/2 cups 2% milk

3 cups (12 ounces) shredded Monterey Jack or cheddar cheese

4 tablespoons shredded Parmesan cheese, divided

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.  In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.  Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Buffalo Chicken Doritos Casserole

Buffalo Chicken Doritos Casserole

2 chicken breasts, cooked and shredded

1 onion, chopped and sauteed

2 tsp ranch seasoning mix

5 T Louisiana hot sauce

15 oz can great northern beans, drained {or cannellini or other white beans}

10.5 oz can 98% fat free cream of chicken soup

2- 4oz diced green chilies, drained

11.5 oz bag Blazin' Buffalo & Ranch Doritos {about 3/4 of the bag}*

1 C shredded colby and monterey jack cheese

Cilantro for garnish

Preheat oven to 350 degrees. Put shredded chicken and sauteed onions in a bowl. Mix in the ranch seasoning and hot sauce.  Add in the beans, soup, and green chilis.  Crush up a handfull or two of chips and layer them on the bottom of the dish. Layer the chicken mixture over the chips. Crush remaining chips on top, then top with cheese.  Bake for 15 minutes, or until nice and bubbly. Top with cilantro and serve.