Mexican Dorito Casserole
2 c. shredded cooked chicken ( i use a marked down rotisserie chicken, Cheaper and easier)
1 c. shredded cheese (or more if you are a cheese hound)
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 (or more- to taste)
Bag of doritos
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.
1 12.8-ounce box Rice Chex cereal
1 12-ponce box Golden Grahams
1 7-ounce bag shredded coconut
1 4-ounce bag slivered almonds
1 and a 1/2 cups butter (3...yes 3...sticks of butter)
2 cups sugar
2 cups corn
Combine Rice Chex and Golden Grahams, coconut and almonds in a
large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar
and corn syrup to the "soft ball" stage...about 234 degrees on a candy
thermometer. Pour over cereal mixture and stir until all is well coated. Pour
mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to
prevent clumping. Store in an airtight container.