King Ranch Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 skinned and boned chicken breast halves
1 (10 ¾ oz) can cream of mushroom soup (undiluted)
¼ teaspoon salt
1 (10 ¾ oz) can cream of chicken soup (undiluted)
¼ teaspoon pepper
2 tablespoon butter
12 (6 inch) corn tortillas cut into quarters
1 green bell pepper, chopped
2 (10 oz) cans Ro-Tel diced Tomatoes with green chilies
2 cups (8 oz) shredded cheddar cheese
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Directions: |
Directions:Sprinkle chicken breast halves with salt and pepper; place in a lightly greased 9"x13" baking dish. Bake at 325 for 20 minutes or until done; cool then coarsely chop.
Melt butter in a large skillet over medium heat; add bell pepper and onion. Sauté until crisp-tender.
Remove from heat and stir in chicken, tomatoes with green chilies, and soups.
Place 1/3 of the tortilla quarters in bottom of a lightly greased 9"X13" baking dish; top with 1/3 of the chicken mixture and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3-cup cheese.
Bake at 325 for 35 minutes; sprinkle with reserved cheese and bake 5 more minutes.
Let stand 5 minutes before serving |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: No Texas kitchen is complete without this recipe. The King Ranch is a formidable part of Texas history and remains so even today.
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