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.

Jalapeño Bacon Cheddar Cornbread

Bacon, cheddar cheese, and jalapeños play well together. So it’s no surprise that when you add them to a basic cornbread recipe, you can easily transform a side dish into a superstar.

We used Nick Malgieri’s recipe for bacon and green onion cornbread in the Lodge Cast Iron Cookbook, added cheese, and topped it with peppers to make the jalapeño bacon cheddar cornbread pictured here. If you’re looking to add some spice to your next batch, give this a try!

Ingredients

¼ pound best-quality sliced bacon, cut into ¼" strips

1 bunch scallions trimmed and cut into ¼-inch strips

1 cup all-purpose flour

1 cup cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup cheddar cheese

¾ cup buttermilk

3 large eggs

¼ cup (½ stick) unsalted butter, melted

4-6 fresh jalapeno peppers, sliced in ½-inch rounds

Directions

Position a rack in the center of the oven and preheat to 400 degrees Fahrenheit. 

Cook the bacon in a 9 Inch Cast Iron Skillet over medium heat until it starts to sizzle. Regulate the heat so that it cooks slowly and evenly, stirring occasionally. Once the bacon has started to color, stir in the scallions and continue to cook until the bacon is crisp, about 5 minutes longer.

As soon as you start cooking the bacon, combine all the dry ingredients and cheese in a medium bowl and stir well to mix. In a 2-cup measuring cup, whisk the milk and eggs together and set near the bowl.

Once the bacon is ready, add the egg mixture and melted butter to the dry ingredients and mix the batter until smooth.  

Fold in the bacon and scallion mixture.

Set the empty skillet over medium heat (it doesn’t matter if a few pieces of bacon and scallion have remained behind) and let it heat for a minute. Pour in the batter. Arrange jalapeños on the surface. Bake the cornbread until it is risen and firm, about 20 minutes.

Cool on a rack for 5 minutes and serve while still warm, cut into wedges.

Creamed Corn and Smoked Gouda Cornsticks

These simple cornsticks are perfect for dipping into soups and stews - and they take less than 30 minutes to make!

Ingredients

1 ¼ cups Martha White Self-Rising Yellow Cornmeal

¾ cup whole milk

1 egg

½ teaspoon sea salt

¼ cup sour cream

1 ½ cups smoked Gouda, shredded

½ cup creamed corn

Directions

Preheat oven to 450. While oven is preheating, spray two cornstick pans with vegetable oil and place in oven to preheat.

Whisk cornmeal, egg, milk, sour cream, and salt together. 

Fold in creamed corn and Gouda until combined.

Carefully fill each mold ¾ of the way batter.

Bake for 12-15 minutes or until golden brown and edges are crispy.

Henry Lodge's Favorite Cornbread

 

This cornbread recipe has been in the Lodge family for decades and is often made for family meals by former CEO Henry Lodge's wife. 

While there's no sugar in it to appease those who are in the "no sugar cornbread" camp, the addition of creamed corn brings a hint of sweetness to the savory bread. 

Plus, the corn and sour cream keep the cornbread moist and prevent it from drying out, making it a cornbread that's just as good leftover as it is fresh.

Ingredients

1 cup self-rising cornmeal
1 8-ounce can, creamed corn
½ cup canola oil, separated
3 eggs
1 cup sour cream
¼ teaspoon salt

Directions

Preheat oven to 400 degrees Fahrenheit. 

While oven is preheating, pour ¼ cup of oil into a 10.25 Inch Cast Iron Skillet and place in oven to preheat.

Mix all ingredients together. Using handle holders, remove skillet from the oven (it will be very hot!), pour the hot oil into the cornmeal mixture, and stir together. 

Pour cornmeal mix into hot skillet and bake for 35 minutes or until a tester comes out clean.

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.

Mountain Man Potato Bacon Hash

Ingredients
1 pound bacon, diced
4-6 potatoes, half-inch cubed
2 tablespoons olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons garlic, minced
4 eggs
1 jalapeno, sliced
salt and pepper

Directions
Set the Cook-It-All’s skillet/wok in a bed of coals. Preheat to medium-high heat.

Cook bacon ¾ of the way through (3-5 min).

Remove to a paper towel lined plate.

Add cubed potatoes to bacon grease along with 2 tablespoons of olive oil. Cook, stirring occasionally, until starting to brown (12-15 minutes).

Add onion, peppers and garlic. Mix well, cook until softened (10 minutes).

Sprinkle bacon into skillet and stir.

Crack eggs evenly over the hash.

Place the Cook-It-All griddle on top of skillet/wok and cook until yolks are at desired temperature.

Creamy Mushroom Soup

Ingredients
8 tablespoons unsalted butter, divided
2 large shallots, thinly sliced
6 cloves garlic, minced
1½ pounds cremini mushrooms, sliced
¼ cup sherry
½ tablespoon thyme
2 bay leaves
12 tablespoons all-purpose flour
8 cups chicken stock, divided
1½ cups heavy cream
3 teaspoons salt, divided
1 teaspoon pepper

Directions
Melt 4 tablespoons of butter in a 5.5 quart dutch oven over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add the garlic and continue to cook for 2 minutes.  

Add the sliced mushrooms, sherry, thyme, 1 teaspoons salt, and 2 tablespoons of butter, stirring occasionally for 5 – 7 minutes. 

Remove the sautéed mushrooms from the skillet. Lower the heat to medium. 

Melt remaining 2 tablespoons of butter and add bay leaves. Add the flour and 1 cup of stock and whisk. Add the rest of the stock, continuing to whisk until smooth. Bring to a boil and reduce to a simmer, about 20 minutes.  

Slowly add the heavy cream and the remaining salt. Whisk until combined. Remove the bay leaves. Stir in the mushrooms and bring to a boil.

Remove the soup from heat and season with salt and pepper to taste. Garnish with cracked pepper and olive oil.

Butter Swim Biscuits

Erika Council is the food writer, recipe developer, and photographer behind the popular website, Southern Soufflé, and has become a fixture in the Southern culinary world with her popular Biscuit Pop-Ups in Atlanta, called Bomb Biscuits. Her work has been featured in countless publications including The New York Times, Saveur, and Food & Wine Magazine.

Ingredients
1 stick of butter, melted
2½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 cups buttermilk

Directions
Preheat the oven to 450 degrees F.  

Combine the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the buttermilk and gently mix all the ingredients together until a moist dough is formed.

Place the stick of butter in the 10.25 Inch Baker’s Skillet and place in the oven until the butter is melted, about 2-5 minutes depending on your oven. Remove from the oven. 

Pour the dough right on top of the melted butter and use a spatula to gently spread it evenly across the skillet until it touches the sides. 

Use a knife to cut the unbaked dough (it should be swimming in butter at this point) into mostly even squares. (It’s fine if they are not perfect squares.) 

Bake for 20-25 minutes or until golden-brown on top. 
 

Cathead Biscuits

Jim Villas has written several cookbooks, five of which are James Beard Award winning. Jim was born and bred in North Carolina, and currently lives in East Hampton, Long Island. 

Ingredients
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup chilled lard, cut into pieces
1 cup buttermilk, or as needed

Directions
Preheat the oven to 325°F. Grease two 12-inch cast iron skillets and set aside.

In a large bowl, whisk the flour, baking powder, salt, and baking soda together. Add the lard and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is just crumbly. Gradually stir in just enough buttermilk to form a soft ball of dough.

Transfer the dough to a lightly floured work surface, knead about 8 times, then shape by hand into biscuits about 3 ½ inches across and 1 inch high.

Arrange the biscuits fairly close together in the prepared skillets and bake in the upper third of the oven until golden brown and craggy on the outsides, about 17 minutes.

Maple Cornmeal Biscuits

Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life.

Ingredients
¾ cup stone ground cornmeal
¼ cup cold milk, plus more as needed
1¼ cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
¾ teaspoon salt
6 tablespoons cold unsalted butter
¼ cup real maple syrup
¼ teaspoon maple flavoring or ½ teaspoon maple extract, optional
heavy cream or half-and-half for brushing, optional

Directions
Preheat the oven to 425 degrees F. Generously butter a cast iron baking pan or skillet.

Place the cornmeal in a medium bowl and pour the milk over it; stir until the cornmeal is evenly moistened combine and set aside. 

In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into it until it’s the size of peas. 

Stir the syrup and maple flavoring into the cornmeal mixture and add to the flour and butter in the mixing bowl. Mix well. The dough will look a bit dry, but should feel damp to your hands and hold together when you squeeze it gently. Gather the dough that holds together and transfer it to a pile on a piece of parchment. Drizzle in another tablespoon of milk to any dry mixture left in the bowl if needed and add to the pile.

Using the parchment to help you, fold the dough over on itself 2 or 3 times to bring it together. Pat the dough out to 1-inch thick and cut into 2-inch biscuits. 

Place the biscuits on the prepared pan. Brush the tops with cream or half-and-half if desired. Bake for 12-14 minutes, until golden brown. Remove from the oven and serve warm, with butter.

Karl Worley Family Biscuits

Chef Karl Worley grew up in the Southern Appalachian Mountains, where he learned to cook from his mother in Bristol, Tennessee. He received his culinary degree from Johnson & Wales University in 2010. After spending time in the kitchens of Rioja in Denver, he further developed his passion for sustainable agriculture and farm-to-table restaurants while working for the Coon Rock Farm in Hillsborough, NC. Through sourcing top quality seasonal ingredients, he is known for creating delicious dishes that honor the deep-rooted traditions of the South.

Ingredients
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons butter, very cold
2 tablespoons lard, very cold
1 cup full-fat buttermilk
⅔ cup heavy cream
1 ½ cups all-purpose flour, for shaping
4 tablespoons melted butter, for shaping

Directions
Preheat oven to 425 degrees F. Butter the bottom and sides of an 8-inch cast iron skillet. 

Mix together dry ingredients. Grate the cold butter and lard into the dry ingredients and toss to distribute. Pour the buttermilk and cream into the dry ingredients and mix until just barely combined. It should resemble cottage cheese. 

Use a 4-ounce scoop or spoon to place one dollop of dough into a bowl with the remaining flour. Sprinkle flour on top. Pick up the dough ball and gently shake off excess flour. Place into the skillet very close together. 

Bake for 20 minutes until golden brown and set. 

Pour melted butter over biscuits as soon as they are out of the oven. 

Chef notes: Double the recipe for a 10 or 12 inch skillet. 

Smoked Meatloaf Wrapped in Bacon

 

This amazingly tender n’ juicy meatloaf is wrapped in bacon while smoked with the aroma of hickory wood. One slice of this extraordinary bacon-wrapped smoked meatloaf with hickory smoke aroma will leave you craving for more. Don’t forget the delectable loaf oozing cheese all over your plate, while you munch on this delicacy!

Ingredients

2 Pounds fresh lean ground beef
1 Egg, slightly beaten
½ Cup breadcrumbs
1½ Tsp salt
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp ground black pepper
1 Tsp dried oregano
½ Tsp cayenne pepper
1 Cup Shredded cheese
6 to 8 thin strips of bacon
Bradley Flavor Bisquettes – Hickory

Directions

1. In a large bowl combine all ingredients, except the cheese and bacon. Use your hands to knead the mixture until everything is fully combined and thoroughly mixed.
2. Mold the meat mixture into a square flat shape, place the cheese in the middle part and roll the meat over it so the cheese is fully covered. Wrap the loaf with bacon (you can use toothpicks to help to hold it in place).
3. Startup the smoker using hickory wood bisquettes and oven temperature of 250°F (121.1C). Cook it until the internal temperature reaches 160°F (71.1C).

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.