"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

King Ranch Chicken Casserole Recipe

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This recipe for King Ranch Chicken Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Thursday, January 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 large green bell pepper, chopped
2 TBS oil
2 cups chopped cooked chicken
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 can of Rotel tomato and chili
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
12 corn tortillas
2 cups shredded Cheddar Cheese, divided

Directions:
Directions:
Saute onion and bell pepper in hot oil in a large skillet until tender. Stir in chicken and next 7 ingredients remove from heat. Tear tortillas into 1 inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13 X 9 inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350F for 30 to 35 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
prep 35 min bake 35 min.
Personal Notes:
Personal Notes:
Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight and bake as directed. This dish is great if you have left over chicken; freeze and save for a rainy day. Makes a great pot luck dish; all ages love it.

 

 

 

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