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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have no idea where I got this recipe, specifically, but I know I picked it up on a Seattle BBS when I was going by the nym of Sari back in the late 1980s, and it's still floating around on the internet, here and there. It is attributed to Janet Detter Margul The Fifth Dimension (that's an old BBS), in Dallas. An old family favorite and you can even disguise leftover turkey with this recipe. Ingredients:
3 cups cooked chicken meat (the meat of one chicken, cooked) |
1 lb velveeta cheese, cubed or 1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup |
8 ounces grated cheddar cheese |
1 (10 3/4 ounce) can cream of mushroom soup |
7 ounces chopped green chilies |
1/4 cup chopped onion |
1 (10 ounce) can chopped ro-tel tomatoes |
1 (1 lb) bag nacho cheese flavor doritos |
Directions:
1. Preheat oven to 375°F.
2. Boil and bone one chicken, so you end up with chopped chicken meat; save the broth for another recipe (not this one). You can also use canned cooked chicken or cooked chicken breasts/thighs.
3. In a microwave safe bowl, stir together the Velveeta cubes, Cheddar cheese, cream of mushroom soup (not with the milk, just the can of unreconstituted soup), chopped green chilies, chopped onion, and one can of chopped Ro-Tel tomatoes.
4. Microwave 2 minutes, remove and stir.
5. In a large (lasagne-sized) pan, layer: Dorito chips, chicken, cheese mixture, Doritos, chicken, cheese mixture.
6. Bake in a 375°F oven for about 30 minutes, until the cheese is brown and bubbly.
7. NOTE from Sari/Julesong: If you don't like Velveeta, you can use Campbell's Cheddar Cheese Soup instead.
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