Sherri's Chicken King Ranch Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This is a family favorite-from my dear friend Sandra. Below is the exact recipe given to me but over the years I have tried many additions and substitutions like: adding mushrooms, poblano or jalapeno peppers, roasted red peppers, kernel corn, diced carrots, sliced zucchini or yellow squash, spinach; or substituting monterrey jack or cheddar cheese, flour tortillas instead of corn, you get the idea-just make it your own! (Plus, don't worry so much about the layers-I've tossed everything together and poured into pan, topped w/ cheese and it was still great.) You can make this a day ahead and it also freezes well-just thaw in refrigerator overnight and bake as directed. If it is too thick (because the tortillas soak-up moisture), just thin w/ some chicken stock. (I've seen other recipes where you soak the tortillas in broth but I've never tried it.) Cooking time does not include time to cook the chicken. I hope you enjoy this as much as I do!!! Ingredients:
1 white onion, chopped |
1 green bell pepper, chopped |
2 tablespoons butter |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies) |
2 garlic cloves, minced |
1 roasting chicken, cooked, boned, and chopped (about 3 cups) |
16 ounces velveeta cheese, grated, and divided |
12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas) |
Directions:
1. Preheat oven to 350F and spray a 9 x 13 baking dish w/ Pam.
2. Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
3. Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
4. Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
5. Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
|
|