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King Ranch Chicken Casserole Recipe

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This recipe for King Ranch Chicken Casserole, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , 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!

Jenni Colquitt


1 lg. onion, chopped
1 lg. 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 oz.) can diced tomato and green chilies
1 tsp. chili powder
╝ tsp. salt
╝ tsp. garlic powder
╝ tsp. pepper
12 (6 inch) corn tortillas
2 cups (8 oz.) shredded cheddar cheese, divided

SautÚ 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 inch pieces; later one-third of tortilla pieces in bottom of a lightly greased 13x9 inch baking dish. Top with one-third of chicken mixture and two-thirds cup cheese. Repeat layers twice. Bake at 350 degrees for 30 to 35 minutes.
Note: freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.




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