"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 The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri (Thompson) Stulb
Added: Saturday, December 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1(10.75oz)can condensed cream of chicken soup
1(10.75 oz)can cream of mushroom soup
2 cups chicken broth
1(10oz)can diced tomatoes with green chile peppers, Rotel brand if you have it.
1(12oz)package corn tortillas, cut into strips
3 cups cooked, diced chicken
1 onion, chopped
1 green bell pepper, chopped
1/2 pound shredded Cheddar cheese
1-1/2 teaspoons chili powder(more to taste)
1 teaspoon garlic salt

Directions:
Directions:
Preheat oven to 350F. Combine the chicken soup, mushroom soup, broth, Rotel, onion, bell pepper, chili powder and garlic salt. Set aside.
Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken and 1/2 the cheese in the casserole dish.Pour 1/2 the soup mixture over the layers. Repeat the layering then top with cheese.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
About 30 minutes unless you cook your own chicken and debone it.
Personal Notes:
Personal Notes:
This is one of our all time BEST Texas dinners. Only second to Brisket. My children have always enjoyed this even when they were picky(not a stage that lasted long!)

 

 

 

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