Revised King Ranch Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
My family loves this dish, but when you work full time you need to take shortcuts. My DH thought something was missing in the flavor so I added fresh chopped cilantro to give it a kick. Also I use olive oil to cook onions and green pepper to get rid of the trans fats in margarine. I also doubled the Ro*Tel giving casserole a richer consistency. Really great served with a cold salad. Ingredients:
3 tablespoons olive oil |
1 medium green bell pepper, finely chopped |
1 medium onion, chopped |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 3/4 ounce) can condensed cream of chicken soup |
2 (10 ounce) cans ro*tel diced tomatoes and green chilies |
2 -2 1/2 cups cubed cooked chicken |
12 corn tortillas, cut into bite size pieces |
2 cups shredded cheddar cheese |
1/4-1/2 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 325 degrees.
2. In a large saucepan, cook pepper and onion in olive oil until tender, about 5 minutes.
3. In a large mixing bowl combine remaining ingredients, add onion and pepper mixture and mix together.
4. Pour into a large baking dish or casserole and bake for 40 to 45 minutes or until bubbling and hot.
|
|