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

King Ranch Chicken Casserole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, chopped
1 large green bell pepper, chopped
2 tbsp. vegetable oil
2 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 3/4 oz.) can diced tomatoes and green chilies, undrained
1 tsp chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
12 (6") corn tortillas
2 cups (8 oz.) 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 tortillas into 1" pieces, layer 1/3 of tortilla pieces in bottom of a lightly greased 13x9" baking dish. Top with 1/3 of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake casserole at 350º for 30 to 35 minutes.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight; let stand at room temperature 20 minutes and bake as directed.

 

 

 

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