Doritos Cheesy Chicken Pasta Casserole

This casserole has cheesy layers of seasoned meat, cream of chicken soup, and Nacho Cheese Doritos combine with noodles in the most amazing way to make the ultimate comfort food casserole that everyone will love. You will love that this cheesy chicken pasta casserole recipe is simple to make.

It only takes about 10 minutes of hands-on prep, plus 25 minutes to bake—a real bonus to busy households.

Ingredients

3 cups cooked chicken *rotisserie has a great flavor and is easy to use in this recipe!

½ of a 12oz bag of egg noodles

1 tablespoon chives

1 teaspoon garlic salt

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel Mild Tomatoes

1 can of corn drained

2 - 2.5 cups Mexican shredded cheese divided

1 bag of nacho cheese Doritos crushed

Instructions

Cook your egg noodles per package directions, drain

In a large mixing bowl combine your egg noodles, cooked chicken, chives, garlic salt, cream of mushroom soup, cream of chicken soup, Rotel Tomatoes, and corn.

Stir until everything is well mixed.

Place ½ of the chicken mixture in a 9x13 casserole dish.

Sprinkle ½ of your cheese over the chicken mixture.

Place the rest of the chicken mixture on top of the cheese and spread out evenly.

Sprinkle the remaining cheese and cover with tin foil.

Bake at 400° for 20 minutes.

Remove the tin foil and continue to bake for an additional 5 minutes.

Remove from oven and sprinkle the crushed Doritos over the top of the casserole.

Serve and enjoy.

Ritz Cracker Chicken

 

Juicy chicken breasts bake up crispy and golden brown, coated in a seasoned breading made from Ritz crackers. Making this Ritz Cracker Chicken recipe a family favorite.

Ingredients
– 1 egg
– 1/2 cup milk
– 2 cups crushed ritz crackers about 50 ritz crackers
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp ground black pepper
– 1/2 tsp poultry seasoning
– 4 chicken breasts boneless and skinless
– 1/2 cup melted butter

Directions
Preheat oven to 375F. Spray a 9×13 inch baking dish with non-stick cooking spray. Set aside.

In a medium shallow bowl or pie plate, mix together the egg and the milk. Set aside.

In another pie plate or shallow bowl gently whisk together the cracker crumbs, garlic powder, onion powder, salt, ground black pepper, and poultry seasoning.

TIP: You can mix it up by using different spices in the crumb mixture. Italian spice works very well.

One at a time, dip the chicken pieces into the egg mixture, dredge them in the crumb mixture, making sure to thoroughly coat each piece, then place them in the prepared baking dish.

TIP: After putting the chicken into the baking dish you can sprinkle a little more of the crumb mixture on top before drizzling the butter over it if you want a thicker crumb coating.

Drizzle the melted butter over the top of the chicken. Bake for 40 minutes, until the chicken is no longer pink inside, and a meat thermometer reads 165F.

Buffalo Style Hickory Smoked Wings

 

 Smoke Hickory Smoked Wings (Buffalo-Style).  It looks delicious as you can see from the video below! Thanks to our wonderful Chef Ted Reader for the video!

Enjoy!

 

Serves 2-8

• 2 Bradley Smoker Racks
• 1 bottle Beer
• 1/2 cup Chipotle chilli hot sauce
• 4-5 lbs whole jumbo chicken wings (3 pieces winglet, drummette and tip attached), about 30 pieces
• 6 Tbsp Ted’s World Famous BBQ Bone Dust™ BBQ Seasoning
• 1 Injection Syringe
• 1/2 cup Chipotle chill hot sauce
• 1/4 cup Ted’s World Famous BBQ Crazy Canuck Sticky Chicken and Rib Sauce
• 2-3 knobs butter
• 1/2 – 1 cup crumbled blue cheese
• 1 stalk celery, finely chopped
• 2 green onions, finely chopped

Cooking Steps

1. Open a can or bottle of your favourite beer and pour it into a large glass. With a spoon, give it a stir to remove some of the bubbles. Tip: The less carbonation the easier it is to inject beer into meats.
2. Pour in 1/2 cup of chipotle chili hot sauce; I like the Tabasco brand best. Stir and set aside.
3. Place the chicken wings into a large bowl. Season with Bone Dust™ BBQ Seasoning and toss to evenly coat.
4. Take the injection syringe and suck up enough of the beer/chipotle hot sauce mixture to fill the syringe. Inject a little squirt into each chicken wing, filling the syringe as needed, until all of the wings have been injected. Place in an even layer on 2 smoker racks.

Now the Fun Begins

1. Preheat smoker according to manufacturer’s instructions, setting the temperature for smoking at 220°F, using Hickory Bisquettes to create the smoke flavour.
2. Place in smoker. Then, insert the thermometer probe into the center of one big wing. Close door and set internal temperature for 160-170°F, until fully cooked. This should take about 1 1/2 – 2 hours, or longer if you want them to be crispier.
3. While the wings are smoking, wash and dry that big bowl. Set aside.
4. When the wings are fully cooked, moist, juicy and tender, place them in the large cleaned bowl. Drizzle wings with chipotle chili hot sauce, BBQ sauce, butter, blue cheese, celery and green onions. Toss well to mix it all up and the butter melts and the blue cheese melts.
5. Serve Immediately.

Smoked BBQ Chicken Wings

 

To prepare this Smoked BBQ Chicken Wings recipe, you may use your wood of choice. The secret here to apply the BBQ sauce in the last hour of smoking. A consistent temperature of 275 F will make them crispy.

Ingredients

2 Pounds chicken wings

1 Tbsp ground chipotle powder

1 Tbsp paprika

1 Tsp garlic powder

1 Tsp onion powder

1 Tsp black pepper

1 Tsp salt

2 Tbsp brown sugar

1 cup BBQ sauce

Bradley Flavor Bisquettes

Directions

1. If desired, cut each chicken wing into three portions: drumette, middle portion, and tip. Discard the tip of the wings and place the other portions in a large bowl.
2. Mix together the chipotle powder, paprika, garlic powder, onion powder, black pepper, salt, and brown sugar together. Toss the wings in the seasonings so they are evenly coated.
3. Set up the smoker for 275°F using Bradley Flavor Bisquettes of choice.
4. Lay the seasoned wings on smoker racks and smoke for about 2 hours.
5. Toss the wings in the BBQ sauce and place back on the smoker racks. Smoke for another hour, or until cooked through and the skin is crisped up.
6. Remove wings from the smoker and serve.