Sherri's Chicken King Ranch Casserole
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons butter
- 1 (10 3/4ounce) can cream of chicken soup
- 1 (10 3/4ounce) 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
- Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
- Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
- Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
- 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.
- 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.
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