King Ranch Chicken Casserole |
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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 8 |
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If you like chicken enchiladas, you'll love this. Ingredients:
2 tablespoons butter |
1 onion, chopped |
1/2 bell pepper, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can rotel tomatoes & chilies |
1/2 cup chicken broth (i used bouillon) |
2 cups diced cooked chicken (i used a roasted chicken from albertsons) |
12 corn tortillas, ripped into bite sized pieces |
2 cups shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 325°F
2. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
3. Add soups, tomatoes, and broth.
4. Stir to combine.
5. Fold in the chicken until well blended.
6. Lightly grease a 9 x 13 baking dish.
7. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
8. Repeat layers twice more.
9. Bake for 40 minutes or until hot and bubbly.
10. About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
11. Remove from oven and let stand 10 minutes before serving.
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