King Ranch Chicken Casserole

Name: King Ranch Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 1 large onion, chopped; 1 large green bell pepper, chopped; 2 tablespoons vegetable oil; 2 cups cooked chicken, chopped; 1 (10 3/4 ounce) can cream of chicken soup, undiluted; 1 (10 3/4 ounce) can cream of mushroom soup, undiluted; 1 (10 ounce) can diced tomatoes with green chilies (Rotel preferred); 1 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 12 (6 inch) corn tortillas; 2 cups shredded cheddar cheese, divided

(6)

Recipe by KissKiss

I know there are many versions of this recipe, but this is my favorite. Definitely a crowd pleaser.

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READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

large onion, chopped
1

large green bell pepper, chopped
2

tablespoons vegetable oil
2

cups cooked chicken, chopped
1

(10 3/4 ounce) can cream of chicken soup, undiluted
1

(10 3/4 ounce) can cream of mushroom soup, undiluted
1

(10 ounce) can diced tomatoes with green chilies (Rotel preferred)
1

teaspoon chili powder
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon garlic powder
¹⁄₄

teaspoon pepper
12

(6 inch) corn tortillas
2

cups shredded cheddar cheese, divided

DIRECTIONS

Saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender).
Stir in the chicken and the next seven ingredients. Remove from heat.
Tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole.
Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat the layers twice.
Bake at 350° for 30 to 35 minutes.
You can freeze the casserole for a month, if desired. Then thaw it in the fridge overnight, and bake as directed.

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