King Ranch Chicken Casserole |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 1 |
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We bet that after one taste of this rich, creamy King Ranch casserole recipe, you'll be hooked too. It also travels well, making it a great choice to take to a covered-dish dinner. Ingredients:
1 large onion, chopped |
1 large green bell pepper, chopped |
2 tablespoons vegetable oil |
2 cups chopped cooked chicken |
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 tomato and green chiles |
1 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
12 (6-inch) corn tortillas |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
2. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
3. Bake at 350° for 30 to 35 minutes.
4. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
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