King Ranch Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I know there are many versions of this recipe, but this is my favorite. Definitely a crowd pleaser. Ingredients:
1 large onion, chopped |
1 large green bell pepper, chopped |
2 tablespoons vegetable oil |
2 cups cooked chicken, chopped |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1 (10 ounce) can diced tomatoes with green chilies (rotel preferred) |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
12 (6 inch) corn tortillas |
2 cups shredded cheddar cheese, divided |
Directions:
1. Saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender).
2. Stir in the chicken and the next seven ingredients. Remove from heat.
3. Tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole.
4. Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat the layers twice.
5. Bake at 350° for 30 to 35 minutes.
6. You can freeze the casserole for a month, if desired. Then thaw it in the fridge overnight, and bake as directed.
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