King Ranch Chicken Casserole

King Ranch Chicken Casserole

1 lb cooked shredded chicken

1 family size bag Ranch Doritos

1 yellow onion

1/2 stick unsalted butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel w/green chiles

8 oz sharp Velveeta

1/2 cup milk

1 cup shredded sharp cheddar

2 flour tortillas (10 inch size), cut into 1 inch wide strips

1. Crush the whole bag of Doritos and divide into 2 equal portions. Use one 1/2 chips to thoroughly line the bottom of a 9x13 nonstick baking dish. 

2. Place the shredded chicken evenly on top of the Doritos. 

3. Melt the butter in a saucepan and sauté the onion until translucent. Lower your heat. 

4. Add the soups (undiluted) to the onions. Add the Rotel (do not drain). Stir well. 

5. Cut the Velveeta into small pieces and slowly melt into the soup mixture. Keep stirring so it doesn't stick. 

6. Add milk and stir well. 

7. Pour soup mixture over chicken. 

8. Place strips of tortillas across soup mixture. 

9. Sprinkle the remaining half of the Doritos over soup. Top with grated cheddar. 

10. Bake at 350° for 25-30 minutes until hot and bubbly. 

*Oriental Chicken & Pasta

1-1½ lbs boneless skinless Chicken Breasts

16 oz box of Penne Pasta

1 med Sweet Onion, cut into short thin slivers

3 Green Onions, diced in small pieces

¾ cup Baby Carrots, sliced

½ cup Celery, diced

1 cup sliced Mushrooms

2 cans of Water Chestnuts, drained and sliced

8 cloves Garlic, minced

4 slices of Pineapple, each cut into 6 large bites

½ cup Pineapple Juice

½ tsp ground Ginger

Lawry’s 30 minute marinade (Teriyaki with pineapple flavor)

¼ cup Canola Oil

Salt and Pepper, to taste

Step 1:  Cut the chicken up into bite-size pieces.  Cook it in a large skillet with a little marinade until done.  Take the chicken out and place it aside.

Step 2:  Cook the vegetables (not the pineapple! it’s a fruit) in the oil until tender. Be careful not to burn the onions! Add a little marinade to the vegetables while they are cooking for flavor.

Step 3:  In a separate pan, cook the pasta according to the package directions and drain well.

Step 4:  Mix all of the cooked vegetables, chicken, garlic, ground ginger, pineapple juice and slices, pasta, salt, and pepper in the large skillet.  Add a little more marinade as needed to make everything good and moist.  Stir gently as to not make the pineapple pieces come apart.  Simmer for about 5 minutes and serve.

The pics are 1. The veggies cooking, 2. The chicken cooked in teriyaki sauce and the pineapple, and 3. The penne pasta boiling. Sorry I forgot to get one of the finished product. We were so hungry smelling it cook that we dove right in!