Keith Moore's King Ranch Chicken |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A delicious recipe from Beth Moore's husband, Keith, served annually for their family at Thanksgiving. Ingredients:
1/4 cup butter |
1 medium green bell pepper, chopped |
1 medium onion, chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 ounce) can ro-tel diced tomatoes with peppers |
2 cups cooked chicken, cubed |
12 corn tortillas, cut in fourths |
2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 325 degrees. Cook pepper and onion in melted butter until tender. (5 or so minutes.) Add soups, RO*TEL and chicken, stirring until well blended.
2. In a 13X9X2-inch baking pan, alternately layer tortillas, soup mixture and cheeses, repeating for three layers.
3. Bake 40 minutes or until hot and bubbling.
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