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Chicken King Ranch Casserole Recipe

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This recipe for Chicken King Ranch Casserole, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans Rotel
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
3 cups grated sharp Cheddar cheese
10 corn tortilla sliced in 1 inch squares

Directions:
Directions:
Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add garlic and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

 

 

 

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