Easy King Ranch Casserole |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There are so many variations of King Ranch Casserole. Mine has no green peppers, onions, or olives. As simple as this is, it's one of DH's most requested meals. Ingredients:
4 -5 boneless skinless chicken breasts |
salt and pepper |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 (15 ounce) can diced tomatoes with lime and cilantro (rotel) |
2 cups grated cheese (i use the fiesta blend sold at wal-mart, a blend of monterey jack, cheddar, queso quesadilla and asa) |
12 ounces tortilla chips, crushed |
chopped tomato (optional) |
shredded lettuce (optional) |
sour cream (optional) |
Directions:
1. Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.
2. While chicken is cooking, mix the 2 cans of soups with Rotel.
3. In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.
4. Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.
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