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King Ranch Chicken Casserole
If you like chicken enchiladas, you'll love this.
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(10 1/2 ounce) can cream of mushroom soup
(10 1/2 ounce) can cream of chicken soup
(10 1/2 ounce) can
Rotel tomatoes & chilies
(I used bouillon)
cups diced cooked chicken (I used a roasted chicken from Albertsons)
, ripped into bite sized pieces
sharp cheddar cheese
Preheat oven to 325°F
In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
Add soups, tomatoes, and broth.
Stir to combine.
Fold in the chicken until well blended.
Lightly grease a 9 x 13" baking dish.
Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
Repeat layers twice more.
Bake for 40 minutes or until hot and bubbly.
About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
Remove from oven and let stand 10 minutes before serving.
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