dorito chicken casserole

alright. so here's the deal. sometimes, the title of a meal just sounds gross. like this one. right? well don't you turn your nose up just yet. listen. try it. and then judge from there.

i found this recipe on this blog, and i immediately wanted to try it. do i love doritos? yes. chicken? yes. all things cheesy? yes. all things mexicanish? yes. so it was a win-win for me. and we loved it! not kidding. i expected the doritos to go soggy, but they didn't at all. instead, they baked onto the pan and stayed crispy. awesome, right?

source

what you need:

2 boneless, skinless chicken breasts, shredded (i cooked them in the crock pot all day so they'd shred easily)

1 can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 can rotel

1/2 pkg. taco seasoning

1.5 cups shredded cheddar cheese

1/2 bag nacho cheese doritos

mix everything except the doritos together. line a 8X11 (i think that's the size. i could have made that up) baking dish with crushed doritos. layer half of the chicken mixture on top. put another layer of crushed doritos, the rest of the chicken mixture, and shredded cheese. cover with foil and bake on 375* for about 30 minutes.

yum. like i said. try it and THEN you can judge :)

Penne Pasta Bake

I love the Macey's ad that comes out on Tuesdays. A--Because it usually has some pretty good deals in it. B--Because occasionally they throw in a recipe. They are usually pretty kid friendly and easy to make, that's my kind of recipe!

I saw this little beauty a couple of weeks ago and thought it was definitely something I could make quickly and that Little Miss Brynlie would probably devour. I was right on both accounts! Let us know if you try this out and what you and your family thought of it!

(I borrowed the image from here because my sisters thought mine didn't look too appetizing.)

1 lb. ground beef

1 medium yellow onion (optional--at least it was for me! :D)

1 garlic bulb

16 oz. pkg. of Penne Pasta

2 26 oz. jars of marinara sauce

6 oz. Provolone Cheese

8 oz. shredded Mozzarella Cheese

16 oz. sour cream

5 oz. Shredded Parmesan Cheese

**Cook Penne pasta until al dente; drain.

In a large skillet brown onion, garlic, and ground beef. Add spaghetti sauce and warm through.

Lightly Pam a 9x13 baking dish and layer as follows: 1/2 the pasta, 16 oz. sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, 6 oz. shredded mozzarella cheese, remaining sauce mixture and top with parmesan cheese.

Bake uncovered at 350 for 45 minutes or until cheese is melted.

Quick Beef and Noodles

In case you didn't know, the oldest Howe sister(that's me) lives on a cattle ranch and therefore has a plethora of beef in her freezer! You can only imagine the various ways I have found to use all that beef and am always looking for new ideas. This is a quick and easy recipe I recently found. It is really good and my kids devour it! It's also nice since I usually have all these ingredients in the house!

(Picture found here.)

Ingredients:

2 lbs. ground beef
1/2 c. chopped onion
1 12-oz. package egg noodles
1 c. sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 can corn, drained
1 c. cheddar cheese, shredded

Preheat oven to 375 degrees
Spray 9x13 pan with cooking spray

Cook noodles according to package directions. In the meantime, brown ground beef and onion until meat is no longer pink. Drain if necessary. Stir in cooked noodles, sour cream, soups, corn, and cheese. Pour into prepared baking pan. Bake 25 minutes or until bubbly. I added a little more cheese to the top the last 5 minutes, but that's just because I have a house full of people whose theory on life is "You can never have enough cheese!"

Cheesy Chicken & Rice Casserole

So, Mindy actually told me about this recipe and it's actually found on the back of the Campbell's Cream of Chicken soup can, but she altered it just a little bit. Since I'm making it (even though I stole it from her) I'm posting it. :)

Combine in bowl:

1 can Cream of Chicken Soup
(I will swear until the ends of the earth that only Campbell's will do!)
1 1/3 c. water, milk, or chicken broth
3/4 c. uncooked rice (I used Calrose)
1-2 Tbsp. chicken bouillon
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. grated cheddar cheese

Pour over:
4 chicken breasts
placed in a Pammed 9x13 pan.

Cover with foil and bake at 375* for 50-60 minutes or until rice is tender and chicken is cooked. Top with more cheese and cook until cheese is melted.

Nummers!

Chicken/Broccoli/Stuffing Casserole

I'm not a huge casserole fan, but this one always hits the spot!  It's very simple and it's the perfect dinner to make with that left over Thanksgiving turkey & stuffing!

 Top view--gold and bubbly!

4 Chicken Breasts (chunked and cooked)

2 cans Cream of Chicken Soup

1 pkg. dry Brown Gravy mix

2 heads of broccoli (washed, cut, and steamed)

2 pkgs. Chicken Stove Top (follow directions on box)

Grated cheddar cheese

*Combine soup and gravy mix in a bowl--mix well

*Stir in chicken

*Spread in the bottom of a 9x13 pan

*Layer cooked broccoli over the top of the chicken/soup mixture

*Spread cooked stuffing over the top of the broccoli

*Sprinkle with cheese

*Cover with tinfoil and bake at 350 for 30-45 minutes, until cheese is melting and soup is bubbling!

**I half this recipe for my little family and just put it in a 9x9 pan!

~~Kim