King Ranch Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3 -4 lbs hen
- 1 onion
- 2 stalks celery
- salt and pepper
- 1 onion, chopped
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 1⁄2 lb cheddar cheese, grated
- chili powder
- garlic salt
- 10 frozen tortillas
- 1 (10 ounce) can Rotel tomatoes & chilies, undrained
directions
- Boil chicken under tender in water seasoned with onion, celery, salt and pepper.
- Reserve all stock.
- Cut chicken into bite-size pieces.
- Combine soups and grated cheese.
- Just before putting casserole together.
- Chop onion and bell pepper.
- Start layering in a 9x13 casserole in this order: Tortillas that are dripping with stock, chicken, onion, bell pepper, sprinkling with chili powder and garlic salt to taste, soup mixture and cheese.
- Repeat the layers making sure your tortillas are dripping with the stock.
- Pour the can of Rotel tomatoes over the entire casserole.
- Juices should be half the depth of the casserole, if not you can add more stock.
- This is best put together a day ahead of time so the flavors can blend.
- Bake uncovered at 375 degrees for 30 minutes.
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RECIPE SUBMITTED BY
Kaykwilts
Ruston, Louisiana
I'm originally from Tennessee but moved to Louisiana when I married my husband. In addition to cooking I enjoy making quilts, sewing, reading, and gardening. I have an immense collection of cookbooks but find the majority of my recipes online. I like it that they are rated. I am the mother of three children. My son is now with the Lord. My two girls are grown and married. My youngest has two young children.