"Doritos"* Chicken & Cheese Casserole

Doritos* Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup**
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed 

*Doritos are NOT gluten free!  I used Kroger brand nacho chips (the Doritos "knock offs")  Check the label!!!  ALWAYS check the label!  My bag did not say GF but Kroger put it on the shelf tag. ***UPDATE*** I bought some Kroger brand 'doritos' today.  They actually said "A GLUTEN FREE FOOD" right on the bag!!  (If you are a 100% gluten free home, you will appreciate this as much as we do!)

**Most soups are NOT gluten free.  I used Pacific brand GF cream of chicken soup.  

(Progresso makes a yummy gluten free cream of mushroom soup.  It is not condensed so you have to adjust your recipe accordingly.  )


Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

This was great!  I threw in some bell peppers, very, very finely chopped mushrooms & green onions.  I put some green onions on top.  

Loaded Potato Casserole

Loaded potato casserole

8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees F.

Transfer potatoes back to the saucepan. Mash with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

Gluten Free Italian Hamburger Deep Dish

Gluten Free Italian Hamburger Deep Dish

PREP TIME  15 Min
TOTAL TIME 45 Min
SERVINGS 8

INGREDIENTS:
1 lb lean (at least 80%) ground beef (I used sausage)
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2/3 cup milk
2 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
3 to 4 medium tomatoes, sliced
4 oz mozzarella cheese, shredded or sliced

1 Heat oven to 350ºF. Grease or spray 11x7-inch (2-quart) glass baking dish. In 10-inch skillet, cook beef, 1 teaspoon salt, the pepper and garlic over medium heat,

stirring occasionally, until beef is brown; drain.

2 In 3-quart saucepan, heat water, butter, 1 teaspoon salt, the onion and oregano to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let

stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Spread half of the potato mixture in baking dish. Layer with beef and half of the tomatoes.

Top with remaining potatoes and tomatoes; sprinkle with cheese.

3 Bake uncovered about 30 minutes or until hot and bubbly.