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King Ranch Chicken Recipe

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

Contributor:  
Contributor:  
Sylvia deFranza
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 to 2 lb. cooked boned chicken
1 (10 oz.) can cream of chicken or mushroom soup
1 onion finely chopped
1 small package corn tortillas
1 small can Mild Rotel tomatoes
1 (15 oz.) can chicken broth
3 c. grated Monterey Jack/Colby cheese
(Optional: 1 tbsp. chili powder and 1 tsp. cumin)

Directions:
Directions:
Preheat oven to 350. Combine soup, Rotel tomatoes, and broth in a sauce pan and stir. Heat through. At this point you can add the optional seasoning to the soup mixture. Cut tortillas into strips. Chop chicken into bite-sized pieces. Layer tortilla strips, chicken, chopped onion, cheese, and soup mixture TWICE in a 9"x13" pan. Save some cheese to sprinkle on top. Bake 1 hr. at 350 F.

 

 

 

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