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King Ranch Chicken Casserole Recipe

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

Contributor:  
Contributor:  
Annette Cummings
Added: Wednesday, August 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
1 large green, red or yellow bell pepper, chopped
2 Tbsp. vegetable oil
3 cups chopped cooked chicken
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 oz) can diced tomato and green chiles
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp pepper
12 (6") corn tortillas
2 cups (8oz) shredded cheddar cheese, divided

Directions:
Directions:
Saute onion and bell pepper in hot oil in a large skillet over medium high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients, remove from heat.

Tear or cut tortillas into 1" pieces; layer one third of tortilla pieces in bottom of a lightly greased 13x9" baking dish. Top with one third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.

Bake at 350 for 30-35 minutes

Note: Can freeze casserole up to one month, if desired. Thaw in refrigerator overnight, and bake as directed.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I made this at Mom's one night. We all loved it. It's a keeper

 

 

 

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