Chicken Dorito
"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."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 cups cooked chicken meat (the meat of one chicken, cooked)
- 1 (10 3/4 ounce) can condensed cheddar cheese soup or (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
- Preheat oven to 375°F.
- 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.
- 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.
- Microwave 2 minutes, remove and stir.
- In a large (lasagne-sized) pan, layer: Dorito chips, chicken, cheese mixture, Doritos, chicken, cheese mixture.
- Bake in a 375°F oven for about 30 minutes, until the cheese is brown and bubbly.
- NOTE from Sari/Julesong: If you don't like Velveeta, you can use Campbell's Cheddar Cheese Soup instead.
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Reviews
-
We made this for dinner last night and I really liked it. I put extra hot sauce on it because I like very spicy food but it was good without it too. It's not a health conscious recipe but it's not like it's something we would eat all the time. It's good for when you want something good but don't feel like really cooking. -
This is a GREAT recipe!!!! My whole family really enjoyed this.. Ecspecially the Dorito's that are in it!!! The kids said "that's what makes it taste so gooood!!!" -
Very good! Made this for my husband, 2 year old, and a friend we had over to visit. All of them gobbled it up! rather than layer the chicken then the cheese mixture, I found it much easier to mix the chicken into the cheese mixture then layer that on top of the Doritos. The only thing I think I'll do differently next time is use a small 4 oz. can of green chilies instead of a 7 oz. can. We were all paying for those chilies later on! Other than that, this recipe is a keeper!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
