"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

King Ranch Casserole Recipe

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This recipe for King Ranch Casserole, by , is from Patty's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Gordon
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 can cream of mushroom soup**
2 C chicken broth
1 10 oz can tomatoes and green chilies
12 corn tortillas cut into bite size pieces
1 3 to 4 pound chicken, cooked and then boned and cut into bite size pieces
1 large onion chopped and sautéed
2 C shredded cheddar cheese
salt, pepper and garlic powder to taste
** can use can of cream of celery or another cream of chicken soup in place of mushroom soup.

Directions:
Directions:
Heat oven to 350º
Combine soup's, broth,and tomatoes, and seasonings, set aside. Oil a three quart casserole. Layer 1/3 the tortilla pieces, 1/3 the chicken, 1/3 the onion and 1/3 of the cheese. Pour 1/3 the broth mixture over layer. Repeat layers twice. Bake for 45 to 60 minutes until bubbly through.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
This is a favorite Texas dish. Can be frozen before cooking and kept in freezer for one month. Thaw in refrigerator overnight and cook as directed.

 

 

 

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