INGREDIENTS

• 4 cups cooked chicken, cut into bite size pieces
• 8 ounces cream cheese, softened
• 1 cup sour cream plus more for serving
• ½ cup heavy whipping cream
• 1 tablespoon chicken base (paste type bullion)
• 2T taco seasoning
• ¼ teaspoon kosher salt
• 8 ounces colby jack cheese, shredded
• 4 cups crushed Nacho Cheese Doritos
• Fresh Cilantro, optional garnish
• Salsa for serving
• 3 tablespoons taco seasoning

INSTRUCTIONS

1. Preheat oven to 375°.
2. Add cream cheese, sour cream, heavy cream, chicken base, taco seasoning and salt to a bowl and mix with a wooden spoon or electric mixer until smooth.
3. Stir in the chopped chicken.
4. Spread half of the crushed Doritos over the bottom of a 9 x 13 inch baking dish.
5. Top with half of cheese.
6. Drop spoonfuls of chicken mixture over the cheese and spread evenly.
7. Sprinkle remaining cheese over the chicken mixture and top with remaining Doritos.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and continue to bake 10- 15 minutes or until heated through.
10. Remove from oven.
11. Garnish with cilantro and serve with sour cream and salsa.

NOTES

More Topping ideas: Guacamole, Pico de Gallo, sliced green onions, sliced black olives. 

Cream Soup: The filling can be made with a can of cream of chicken soup in place of the heavy cream, sour cream and chicken base. 

Cheese: Monterey Jack, cheddar or pepper jack are great options.

Storage: Store leftover casserole in a covered container in the refrigerator up to 3 days. 

Reheat: Place casserole in an oven safe dish covered with aluminum foil and bake at 350° for 12- 15 minutes or until heated through or heat in a non stick skillet over medium heat, stirring until heated through.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breast, cut in half horizontally
• 1 1/2 teaspoons Lemon Pepper Seasoning
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2/3 cup chicken broth
• 2 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup slivered sun-dried tomatoes
• 2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 4 cups baby spinach

Instructions

1. Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper.
2. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
3. Add onion to skillet and cook for about 3 minutes to soften.
4. Add garlic and cook 1 more minute.
5. Add chicken broth and scrape up any browned bits from the bottom of the skillet.
6. Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
7. Add sun-dried tomatoes, Italian seasoning, and garlic powder. Stir in spinach. Cook and stir until spinach is wilted. Season to taste with salt and pepper.

Ingredients

• 16.3 oz can refrigerated biscuits
• 2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
• 1 1/2 cup of mixed veggies
• 1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
• 1 can of cream of mushroom soup (or cream of chicken soup)
• 1 cup of saved chicken broth (to help “loosen” up mixture)
• 1 cup of sour cream
• 1 tsp of dried thyme (I used dried Italian seasoning)
• Salt and pepper to taste
• 2 cups of cheddar cheese divided

Instructions

• Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
• Cut your biscuits into ⅛ pieces.
• Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
• Stir together. If needed, use some of the chicken broth.
• Spread the mixture into your pan and top with the remaining cup of cheese.
• Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.