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King Ranch Chicken Casserole Recipe

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This recipe for King Ranch Chicken Casserole, by , is from BurBur's Legacy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce's recipe

Category:
Category:

Ingredients:  
Ingredients:  
1 large fryer or hen, cooked and deboned
Garlic salt and chili powder to taste
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 package (12) soft corn tortillas, cut in triangles
1 large onion, finely chopped
1 large bell pepper, chopped finely
1/2 pound American cheese, grated
1 cup chicken broth, reserved from chicken or if canned chicken is used, broth from the can
1 can Rotel tomatoes, drained and crushed


Directions:
Directions:
Divide all ingredients except tomatoes in half; layer in well-greased 3 quart rectangular casserole dish. Begin with chicken, sprinkled lightly with chili powder and garlic salt; follow with half of soup, tortillas, onion,pepper, cheese, and chicken broth. Begin 2nd layer with chicken, then remaining tortillas (they won't get hard if they are not on top). Layer onion, pepper, cheese, soups and broth.

Spread tomatoes over top. (Tomatoes can be omitted, they get very hot.) Bake 1 hour at 350; cover half the baking time or it will dry out.

Preparation Time:
Preparation Time:
1 hour, 30 minutes
Personal Notes:
Personal Notes:
Joyce made this fairly often. She shared the recipe with Uncle Roger and he made it as well!

 

 

 

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