King Ranch Chicken Casserole

Roxi's Note:

If you like chicken enchiladas, you'll love this.

• Total Time: 1 hrs 30 mins
• Prep Time: 50 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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.

Reviews

[FCR Gal]

This was really good and the best part is the ingredients are items you generally have on hand. We like spice food, so next time I will probably kick it up a notch. I did use flour tortillas rather than corn because I always have them in the fridge. Thanks for sharing!

[Chef #258223]

loved it. I didn't have rotel, so used salsa. Was low on shredded cheese, so melted a small block of velveeta in with the soups and saved what grated cheese I had to sprinkle on top. Great family dish!

[Kate Fisher]

Delicious. I subbed sour cream for the Cream of Mushroom soup and had no chicken broth so just sloshed in some wine. I will be making this again, thank you.