My children’s great grandmother, Pat (Nana) Warren, was as fabulous of a cook as she was a person, and she was one fine southern woman, let me tell you. I loved her dearly and I kind of think she liked me too. This casserole was one she enjoyed feeding her loved ones and I’m just following in her footsteps. This dish really just needs a nice fresh salad to go along with it. And I don’t use the entire bag of chips because I like mine a little saucy. Just like Nana.
1 cut up chicken (frying size)
1/4 cup oleo (that’s margarine for you younger folks)
1/2 pound velveeta, cubed
1 1/2 cups pet milk (evaporated milk; 12 oz. can)
1 cup chopped onion
1 (4 oz.) chopped green chiles
1 1/2 cup tomato juice
1 (7 1/2 oz.) pkg. tostados (plain Doritos)
Cook chicken in salted water until done (can use canned chicken). Cool, skin and debone and cut into bite size pieces. Saute onion in oleo then add the chicken along with peppers, cheese, milk, and tomato juice. Once the cheese is melted, alternate layers of this mixture with crushed tostadas in a 9 by 9 inch casserole dish and bake at 350 degrees for 20 minutes or until bubbly and heated through.