Doritos Chicken Bake
4 Cups cooked chicken diced/shredded (store bought rotisserie chicken works good)
1 medium onion - diced
1 Tbs butter
2 cans Rotel Tomatoes
1 can cream of mushroom soup undiluted
1 can cream of chicken soup undiluted
4 oz cream cheese
1 Tbs chili powder (adjusted to level of taste for spiciness and heat)
3 cups shredded cheese - Mexican blend
1 bag nacho cheese Doritos
Preheat oven to 350F
Shred or chop the chicken into bite sized pieces.
Sautee onions in 1 tbs butter in dutch oven until tender. Add 2 cans Rotel, the soups, and cream cheese to the onions. Cook until cream cheese has melted, stirring often. Add chili powder and chicken mixing thoroughly.
Spray 9x13 inch casserole dish with Pam, coarsely crush Doritos and layer 1/3 on bottom of dish, the layer chicken, and cheese, repeat finishing with a layer of Doritos for a crunchy topping.
Bake 350 for 30 to 35 minutes until hot and bubbly.
This is a PERFECT dish for a pot luck!
Thursday, February 21, 2013
Tuesday, January 1, 2013
Oven Crisped Herbed Fish
Oven Crisped Herbed Fish
3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted
1 lb white fish fillets
Garnish lemon wedges
Notes: Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so. Choose among red snapper, sole, or orange roughy for the fresh fish.
Preheat oven to 375F. Lightly coat baking sheet with some butter.
Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well. Lightly coat fish fillets with melted butter, then roll in crumb mixture. place fish on the prepared baking sheet. Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.
Serve immediately with lemon wedges.
Variation: For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2 tsp dried marjoram and 2 tsp dried thyme.
Makes 4 servings.
3 Cups cornflakes, crushed to make 1/4 cup crumbs.
1 Tbsp Chopped fresh parsley (or 1 tsp dried)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp paprika
1 tsp black pepper
Dash cayenne
Dash salt
3 Tbsp Butter, melted
1 lb white fish fillets
Garnish lemon wedges
Notes: Recipe may be doubled or tripled, but you may wish to slightly reduce the quantity of seasonings - dill, cayenne, pepper, and salt - if you do so. Choose among red snapper, sole, or orange roughy for the fresh fish.
Preheat oven to 375F. Lightly coat baking sheet with some butter.
Combine corn flake crumbs, parsley, dill, paprika, pepper, cayenne, salt in shallow pan, mix well. Lightly coat fish fillets with melted butter, then roll in crumb mixture. place fish on the prepared baking sheet. Bake in preheated oven for 7 to 10 minutes, or until fish just flakes when touched with tines of a fork.
Serve immediately with lemon wedges.
Variation: For parmesean crisp Fish, sub parmesean cheese for half the crumbs and omit dill, adding 1/2 tsp dried marjoram and 2 tsp dried thyme.
Makes 4 servings.
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