Doritos Cheesy Chicken

 2 cups precooked chicken, chopped or 2 cans chicken drained

1 cup sour cream

1 can cream of chicken soup

1 can Rotel Tomatoes or 1 1/2 cup chunky salsa

1 can corn, drained

2 cup shredded cheese (Colby Jack or Mexican) divided

1 bag Nacho Cheese Doritos, coarsely crushed or any leftover tortilla chips (4-5 cups or more)

1. Preheat oven to 350 degrees F.
2. Spray 9x13 pan with nonstick spray
3. Cover bottom of pan with 1/2 of the crushed chips (I often use plain chips here and save Doritos for the top).
4. Dump all other ingredients in a bowl saving half the cheese
5. Mix together and pour over chips
6. Top with the remaining chips and bake for 20 to 25 minutes until hot.
7. Sprinkle remaining cheese over the top and return to oven until melted.  

Tip:  I serve with 1 package prepared Spanish rice, like Knorr Fiesta Sides.  My family likes to fill warm flour tortilla with the chicken.  

I got this recipe from Makelle when I asked her to send me some dinner ideas that her children like to eat.  

Asian Chicken Salad With the Yummiest Dressing

INGREDIENTS

Salad:

• 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
• 3 cups diced cooked chicken (see note)
• 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
• 1 cup matchstick carrots (see note)
• 1 cup julienned red pepper
• 2 green onions, white and green parts finely chopped
• ¼ to ½ cup chopped fresh cilantro

Dressing:

• ¼ cup unseasoned rice vinegar
• ¼ cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon creamy peanut butter (see note)
• 1 tablespoon honey
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• Pinch of salt and pepper

Topping:

• Chow mein noodles, for topping
• Toasted sesame seeds, for topping

INSTRUCTIONS 

Add all of the salad ingredients to a large bowl and toss. 

Add all the dressing ingredients to a blender and process until smooth. Taste, and add 

additional honey, salt, and pepper, if needed.

Pour the dressing evenly over the salad and toss until evenly combined. 

Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. 

The salad keeps well for several days in the refrigerator - if making ahead of time, reserve 

the chow mein noodles and sesame seeds and add them just before serving. 

NOTES

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).

Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for 

the cabbage.  I prefer the cabbage finely sliced for this salad (I do it with a knife and just 

slice as thinly as possible). 

Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or 
storebought matchstick carrots work, too (which is what I use). 
Chicken: I prefer the chicken to be diced fairly small for this recipe. 

Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter - it lends a creamy sweetness that is incredible in the salad). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/asian-chicken-salad-best-dressing/

I'm always on the lookout for a chicken salad and this recipe popped up in my email from Mels Kitchen Cafe.  I look forward to fixing this soon.