King Ranch Chicken Casserole (Oamc) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This version reminds me of the one served at Mama's Cafe in San Antonio, TX. YUM! You can add some heat by using Hot Picante Sauce and/or Hot Rotel. Now living in Iowa, this reminds me of home. Enjoy! Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
3/4 cup picante sauce (heat level according taste) |
3/4 cup sour cream |
1 tablespoon chili powder |
2 cups chopped tomatoes (or 2 cans drained rotel) |
3 cups cubed cooked chicken (can used canned chicken) |
12 corn tortillas, cut into 1 inch pieces (6 inch) |
1 cup shredded cheddar cheese |
1 small onion, chopped (optional) |
1 (4 ounce) can sliced black olives (optional) |
Directions:
1. Preheat oven to 350°F.
2. Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
3. In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
4. Repeat layers.
5. Sprinkle with cheese and onions.
6. Bake at 350°F for 40 minutes or until hot.
7. If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
8. TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
9. TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.
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