King Ranch Chicken Casserole

This is an adaptation of the classic recipe.

bullet1/4 cup butter
bullet1 green bell pepper, finely chopped
bullet1 medium onion, finely chopped
bullet1 can cream of mushroom soup
bullet1 can cream of chicken soup
bullet1 can Rotel Extra Hot Diced Tomatos
bullet1 can evaporated milk
bullet1 lb. shredded chicken breast, cooked
bullet2 cups shredded cheddar cheese
bullet24 corn tortillas, torn into bite-size pieces
bulletPreheat oven to 325 degrees.
bulletCook pepper and onion in butter until tender (5-10 minutes)
bulletAdd soups, Rotel, milk, and chicken.
bulletStir until well blended.
bulletIn a 13x9 baking dish, layer 8 tortillas, 1/3 of soup mixture, and 1/3 of cheese.  Repeat twice.
bulletBake for 45 minutes.
bulletI always make this for church dinners, and I never take home left-overs!

From The Kitchen Of:  Shelley Totter  ~  Church of Christ, Frisco, TX

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