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Post by kidsandpets on Mar 14, 2015 18:46:26 GMT -5
Dorito and Chicken Casserole by janice
6-8 boneless, skinless chicken breasts
1 onion, chopped
salt and pepper to taste
1 lb. Velveeta cheese, cubed
1 (14-1/2 oz.) bag Doritos, crushed
1 can Rotel
1 can cream of chicken soup
1 can cream of mushroom soup
Boil chicken and cut up. Put chicken in deep roasting pan. Sprinkle onion, salt, and pepper over chicken. Add Velveeta cubes. Cover cubes with most of the crushed chips, reserving some for top. Mix Rotel and remaining ingredients together; pour over top of crushed chips layer. Cover casserole with foil and bake at 350 degrees for 45 minutes. Remove foil and sprinkle with more crushed chips and bake just a few minutes more (watch carefully; chips turn brown quickly).
I usually half this recipe for our family. As is, it makes an enormous amount of food!
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Post by kidsandpets on Mar 14, 2015 18:46:45 GMT -5
Mexican Chicken Casserole by janice
This is our family's FAVORITE Mexican dish!
3 cups shredded, cooked chicken (approximately 2 boneless, skinless chicken breasts)
1 can (10 ounces) cream of chicken soup
1/2 cup sour cream
1/3 cup of your favorite salsa
2 cups shredded Mexican blend cheese
2 cups corn chips
Cook chicken in microwave until done. Allow to cool. Shred chicken breasts by hand into small pieces. In a bowl, combine the chicken, cream of chicken soup, sour cream and salsa. Mix well. Pour half of the mixture into a 2-quart casserole dish. Top with half the cheese and corn chips. Repeat layers.
Bake at 350 degrees for 25 minutes.
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Post by kidsandpets on Mar 14, 2015 18:47:07 GMT -5
Sour Cream Chicken Enchiladas by janice
1 (16 oz.) container sour cream
2 cans cream of chicken soup
1 (4 oz.) can diced green chiles
10 (8-10 inch) flour tortillas
4-5 chicken breasts, cooked and shredded
1/4 cup chopped onion
1 small can black olives, drained
2 cans regular enchilada sauce
2 cups cheddar cheese
Heat oven to 350 degrees. In bowl, combine sour cream, soup, chicken, chiles, onions, olives, and 1 cup cheese mix. Spoon into tortillas and roll up. Put into casserole dish. Cover with enchilada sauce and remaining cheese. Bake 25 minutes.
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Post by kidsandpets on Mar 14, 2015 18:47:24 GMT -5
Layered Mexican Casserole by janice
1 bag nacho cheese Doritos
1 can whole kernel corn, drained
1 lb. ground beef, browned
1 small onion, chopped
1/2 lb. Velveeta cheese, melted
1 small can Rotel tomatoes
1/2 envelope taco seasoning
cheddar cheese, shredded
1 can Ranch Style beans
Garnish:
1 small can sliced ripe olives
1 tomato, chopped
2 green onions, chopped
sour cream
Brown ground beef and onion. Drain. Line bottom of casserole dish with Doritos. Crush remaining chips. Mix corn, ground beef, Velveeta cheese, Rotel tomatoes and taco seasoning. Spread half the meat mixture onto Dorito layer. Add layer of beans. Add layer of crushed Doritos, then cheese. After the cheese, add remaining mixture of meat, then remaining beans. Finally, add crushed Doritos. Top with shredded cheddar cheese. Bake, covered, at 400 degrees for 30 minutes. Garnish with ripe olives, chopped tomatoes, green onions and sour cream if desired.
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Post by kidsandpets on Mar 14, 2015 18:47:48 GMT -5
Mexican Lasagna by janice
1 pkg. flour tortillas
1 lb. ground beef
1 (17 oz.) can whole kernel corn, drained
1 cup prepared salsa
1 (15 oz.) can tomato sauce
1 package taco seasoning mix
1 (16 oz.) carton cottage cheese
2 eggs
1 teaspoon oregano
1-1/2 cups shredded Cheddar and Monterey Jack cheese blend
Remove tortillas from refrigerator. Heat oven to 375 degrees. Brown meat and drain. Add corn, salsa, tomato sauce and taco seasoning. Simmer, stirring frequently for 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano. Line bottom of greased 9x13 baking dish with 5 tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30 minutes or until cheese melts and casserole bubbles. Let stand for 10 minutes before cutting and serving.
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Post by kidsandpets on Mar 14, 2015 18:48:19 GMT -5
warm noodle salad (aka peanut butter noodles) by Januinely~me
Here you go! Enjoy!
1/2 lb uncooked angel hair pasta
1/2 cup chunky peanut butter (I use smooth)
1/4 cup soy sauce
2 green onions, thinly sliced
1 carrot, shredded
Cook pasta according to package directions.
Meanwhile put peanut butter and soy sauce in a small bowl.
Drain pasta, reserving 5 tablespoons water.
Mix hot pasta water with peanut butter mixture until smooth.
Stir in green onions and carrot.
Serve warm or at room temperature.
Note: I always add more water than the recipe calls for as the sauce seems too thick to me, I just keep adding until it's the consistancy I like. I always double the recipe (for our family of 6) and add more carrots and green onions too.
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