Quick-and-Easy King Ranch Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 19 Minutes |
Ready In: 49 Minutes Servings: 1 |
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King Ranch chicken casserole is a wildly popular recipe. This quicker version takes a short-cut, using precooked chicken from the deli. Ingredients:
1 (2-lb.) skinned, boned, and shredded deli-roasted chicken |
2 tablespoons butter |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
1 garlic clove, pressed |
3/4 cup chicken broth |
1 (10 3/4-oz.) can cream of mushroom soup |
1 (10 3/4-oz.) can cream of chicken soup |
2 (10-oz.) cans diced tomatoes and green chiles, drained |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 teaspoon mexican-style chili powder |
3 cups grated sharp cheddar cheese |
3 cups coarsely crumbled lime-flavored white corn tortilla chips |
Directions:
1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
4. *1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
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