Happy Monday everyone! I apologize for being missing in action the past week.  My husband and I just moved into our very first home, so we have been busy, busy unpacking and getting settled.  As a result, my pots and pans have been quickly replaced with take-out boxes.

The good news is, we are settled at last, and I can't wait to start whipping up new recipes in my new kitchen!  With that said, here is the first of many new recipes to come, and let me tell you, it's to-die-for good!

As the name implies, this casserole dish is packed with layers of buffalo chicken in a creamy cheese sauce all topped with Blazin' Buffalo Doritos.  I certainly need to thank
Cookin' Cowgirl for introducing me to this recipe.  It's a new favorite in our household. 

Buffalo Chicken Doritos Casserole
Total Time: 35 minutes
Prep: 10 minutes
Cook: 25 minutes

What you'll need
2 cups rotisseries chicken, shredded
1/4 onion, chopped and sautéed
1 teaspoon ranch seasoning mix
3-4 tablespoons Franks Red Hot Wings Buffalo Sauce
10.5 oz can 98% fat free cream of chicken soup
4-ounce can diced green chilies, drained
1 cup yellow corn or Mexicorn
11.5 oz bag Blazin' Buffalo & Ranch Doritos {about 1/4 of the bag}
1/2 cup shredded colby and monterey jack cheese
cilantro for garnish (optional)

1. Preheat oven to 350 degrees. 
2. Put the shredded chicken and sautéed onions in a medium bowl; mix in ranch seasoning and hot sauce. 
3. Stir in the soup, green chiles and corn
4. Crush up a handful of Doritos and layer them on the bottom of a small baking dish.
5. Layer the chicken mixture on top of the chips; top with shredded cheese. 
6. Bake for 20 minutes.  
7. Carefully remove the baking dish from the oven and top with another handful or two of crushed Doritos.
8. Bake for an additional 5 minutes or until casserole is bubbling. 
7. If desired, garnish with cilantro before serving.  Enjoy!
Recipe adapted from Cookin' Cowgirl
I love pizza, and I love casserole, so it only makes since that when combined, these two great food loves equate to one fantastically tasty treat.  And what I love just as much as the great taste, is the fact that this dish requires few ingredients and minimal effort.  Now that's what I call dinner made simply delicious! 

Pizza Casserole
Total Time: 40-45 minutes
Prep: 15 minutes
Cook: 25-30 minutes

What you'll need

1 cup uncooked egg noodles
1 jar (about 3cups) pizza sauce or any tomato sauce you prefer
1 1/2 cups shredded mozzarella cheese
1/2 pound Italian Sausage
handful of pepperonis (optional)

1. Pre-heat oven to 350 degrees F.  
2. Cook noodles according to package directions.  
3. While noodles are cooking, brown Italian sausage in a medium skillet.
4. In a small baking dish, layer the bottom with pizza sauce.  Then, layer with noodles, sauce, sausage, cheese and repeat until you reach the top of the dish. 
5. Top with one final layer of cheese and pepperoni slices.
6. Bake covered for 25 to 30 minutes or until bubbling.  
7. Serve with your favorite garlic bread and dinner salad. 
Recipe adapted from For Mama's
Enjoy, what is hopefully a relaxing Sunday evening, with a comforting bowl of Chicken and Broccoli Bake.  Between the homemade cream sauce and the buttery Ritz Cracker topping, you can rest assured that this casserole dish is comfort food at its best. 

Chicken and Broccoli Bake
Total Time: 45 minutes
Prep: 20 minutes
Cook: 25 minutes

What you'll need
1/2 pound fresh broccoli, cut into florets and steamed for 2 minutes
2 cups cooked chicken breasts, diced or 2 cups shredded rotisserie chicken
1 1/2 cups shredded cheddar cheese, divided
1 tube Ritz Crackers
4 tablespoons butter, melted
1 tablespoon cornstarch, dissolved in 1/4 cup cold water
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk

1. Preheat oven to 350 degrees F.
2. In a small greased baking dish, layer the broccoli and chicken, then set aside.
3. In a saucepan over medium heat, combine 3 tablespoons of melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk; mix well.
4. Continue stirring until sauce has thickened. Turn heat down to low, and add 3/4 cup cheddar cheese. Stir until melted.
5. Pour sauce over the chicken and broccoli. Top with remaining cheddar cheese.
6. Crush Ritz crackers in a large zip-lock bag with a rolling pin (Be careful not to crush them too small). Add crumbs to the remaining melted butter (about 1 tablespoon); mix well. 
7. Sprinkle cracker crumbs over the top of the shredded cheese.
8. Bake uncovered for about 25 minutes, or until hot & bubbly.
9. Serve and enjoy!
Recipe adapted from Get Off Your Butt and Bake
Happy Sunday!  In case you are wondering why my posts have been few and far between lately, well...it's because I've had a whirlwind of a month.  At the end of January I was offered a job in Chicago, so my husband and I (and the doggies too) are moving back to my hometown!

Like most abrupt cross country moves, it hasn't been easy. Adam isn't able to leave Florida until the end of February, so I had to travel North without him.  We also don't know where we are going to live (aka we are camping out at my parents).  On top of that, I had to start work the day after I arrived, so I feel like I haven't had a moment to catch my breath since I landed.  

Fortunately, the end of February is just around the corner, so I will be reunited with my plus one very soon.  We are also on the hunt for our first home!  And once we are settled, I will be back on track with regularly posting weekly dinner menus.  Until then, please be patient with me.  

To all my fellow foodies, if you have a recipe that you'd like to share, please let me know as guests posts are always welcome!

Thanks everyone for your continued support.  I look forward to sharing many more recipes with you, like this comforting casserole for two.

Creamy Broccoli, Cauliflower and Rice Casserole
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes

What you'll need
3/4 cup uncooked white or brown rice
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 can (10 ounces) cream of broccoli soup 
salt and pepper
1 cup shredded cheddar cheese
1/4 cup plain panko breadcrumbs
drizzle of olive oil

1. Preheat oven to 375 degrees F.
2. Cook rice according to package directions.
3. Meanwhile, blanch broccoli and cauliflower until tender, about 2 to 3 minutes.  Remove from heat and soak in ice water for 1 minute.  Drain and set aside. 
4. Once rice is cooked, stir in cream of broccoli soup. Mix well until rice is evenly coated.  Season with salt and pepper. 
5. Add rice to the bottom of a small baking dish.  Top with a layer of broccoli and cauliflower.  
6. Sprinkle on cheddar cheese and breadcrumbs.  Dust with paprika and lightly drizzle the top of the casserole with olive oil.
7. Bake for 20 minutes. 
7. Serve and enjoy!