Week #2

Week 2, and I'm still cooking. That's a good sign, right? I know, I know. It's early in the year, but I've been sick for the last week and it'd be very easy to take this week off so I'm proud of myself for sticking with it.


This week I'm going with another recipe that I found on Pinterest, Mexican Dorito Casserole courtesy of the awesome blog Jam Hands. 


Mexican Dorito Casserole

2 cups shredded cooked chicken (I baked my chicken first at 350 F for 30 minutes)
1 cup shredded cheese
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)
Doritos

1. Pre-heat oven to 350 F.

2. In a mixing bowl, combine all ingredients except the Doritos.

3. In a baking dish, put a layer of crushed Doritos, 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.

The verdict? I went way too heavy on the taco seasoning powder. It's much better to use too little than too much. I made my casserole entirely too spicy. It was still yummy but very spicy. I'd make it again, but I'd cut way back on the spice.


Oops. Guess I learned another important cooking lesson. I think I'll be going with something a little more neutral next week.