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Colette & Cassi's Country Kitchen!

*This recipe was given to me by a Captain's wife, Ruth Bishop, when I was a young Army bride, at Ft. Campbell, KY in the early 80's. It's been a family favorite for over 20 years. You can make it spicy or mild, by using spicy or mild chips...and changing the types of cheese used. Cheddar Jack is great, so is Mexican (Taco) cheese. The Ro-Tel are suprisingly mild in this dish...even kids like it (I mean come on...it's made with Dorittos! What's not to like?) I hope you try it! Colette

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RUTH'S CHICKEN DORITTO CASSEROLE

4 chicken breasts, roasted or boiled, cooled and cut into bite sized pieces
1 bag Doritto's brand tortilla chips (Nacho Cheese is good) Crushed
1 bunch (about 6) green onions, washed well and diced, greens and all
1 can chicken broth
1 can Ro-Tel Tomatoes and Green Chilies
2 cans cream of chicken soup
2 cups of shredded cheddar (or your favorite) cheese


Preheat oven to 350*F.

In a saucepan over medium-high heat, combine soups, broth and Ro-Tel. Bring to boil, reduce heat and stir until smooth. Let simmer while you prepare the casserole.

In a 13x9x2" baking dish, spread out 1/4 of the crushed Dorittos. Layer with 1/3 of the chicken, 1/3 of the green onions, 1/4 cheese. Repeat layers until all is gone, ending with chips and reserving remaining cheese.

Pour hot soup mixture over the casserole, being sure to submerge any chips sticking up, so they will be covered with soup and not burn. Top with remaining cheese. Bake for 30 minutes, or until cheese is melted but not browned.

Serves 6-8



-- Edited by Colette at 05:01, 2005-05-09