"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

King Ranch Casserole Recipe

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

Contributor:  
Contributor:  

Added: Monday, August 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1 tablespoon chicken bouillon
1 cup chicken broth
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup diced red bell pepper
1 (14.5 ounce) can Rotel diced tomatoes with green chile peppers
2 (8 ounce) cans chili beans, drained
12 (8 inch) flour tortillas
3 cups shredded Colby-Monterey Jack cheese

Directions:
Directions:
Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
Preheat oven to 350 degrees F.
In a 9x13 inch baking dish layer casserole as follows: 4 tortillas in strips, 1/2 of diced chicken, 1/3 of soup mixture, 4 tortillas in strips, remaining diced chicken, 1/3 of soup mixture, 4 tortilla in strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 30 - 45 minutes, or until heated through and cheese is melted and bubbly.

 

 

 

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