Mexican Dorito Casserole

It's been forever since I've posted a recipe. Mainly because I haven't actually cooked in a fully functional kitchen in a year. Yes we lived in that house without a kitchen sink for a year! I don't know how we went that long honestly. Most of our meals were either done in the microwave or were light meals made with the stove and oven, or we just ate out. BTW, the dishes were done in the bathroom sink. It was awful. I was never able to make any casseroles or any of my good meal recipes. That my friends, has changed now!

I finally made a new recipe last night that I've been wanting to try out. I found it over at Jam Hands. It's called Mexican Dorito Casserole. It's very easy to make and was delicous! I think next time I make it I'll just get plain diced tomatoes instead of Ro-tel because it was a little spicy for us but otherwise it's a great mexican dish.


Mexican Dorito Casserole
Source: Jam Hands

Ingredients
2 c. shredded cooked chicken (I cut up 4 pieces)

1 c. shredded cheese (I used the mexican kind)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (I used a whole packet)
Bag of doritos (we used the cheese ones)

Directions
1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Velveeta Cheesy Chicken & Broccoli Rice

I found this recipe while looking through my Kraft magazines last night so I decided I'd make it for supper. I didn't get a picture of what I made so this is from the website. It is delicious!

Velveeta Cheesey Chicken & Broccoli Rice

(Source: Kraft)

Ingredients:

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can (14-1/2 oz.) chicken broth

2 cups instant white rice, uncooked

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 pkg. (10 oz.) frozen chopped broccoli, thawed

Directions:

Cook chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

Stir in broth. Bring to boil.
Add rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

Farmhouse Chicken

I had found this recipe from the Kraft website a week or 2 ago and finally decided to cook it last night....for our 5 year anniversary!!! No, we haven't been married that long, just been together 5 years. It was pretty simple to make, it just look a while.

This is the pic I got while it was cooking. I forgot to take one after it was finished & plated.

Farmhouse Chicken

(Source: Kraft)

Ingredients:

1/4 cup flour

1/2 tsp. pepper

4 small bone-in chicken breast halves (1-1/2 lb.), skin removed

1/4 cup KRAFT Light Zesty Italian Dressing

2 cups baby carrots

1 onion, cut into wedges

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided

2 cups instant brown rice, uncooked

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. chopped fresh parsley

Directions:

1. Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165°F).

2. Meanwhile, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
3. Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley