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Quick-and-Easy King Ranch Chicken Casserole Recipe

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This recipe for Quick-and-Easy King Ranch Chicken Casserole is from Our 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
3/4 c chicken broth
1 can cream of mushroom soup (10 3/4 oz)
1 can cream of chicken soup
2 cans diced tomatoes with green chiles, drained
1 t dried oregano
1 t ground cumin
1 t Mexican style chili powder (or 1 t chili powder &1/8 t ground red pepper
1 (2 lb) skinned, deboned and shredded deli-roasted chicken
3 c grated pepper jack or sharp cheddar
3 c coarsely crumbled lime flavored white tortilla chips
Directions:
Directions:
Preheat oven to 350º. Saute onion 6-7minutes or until tender. Add pepper and garlic
and saute 3-4 minutes more. Stir in broth and soups and next 5 ingredients. Cook stirring occasionally, 8 minutes.
Layer half of the chicken in a lightly greased 13X9 inch baking dish. Top with half of the soup mixture and 1 c cheese. Cover with half of the tortilla chips.
Repeat layers once and top with remaining cheese.
Bake at 350 for 55 minutes to hour or until bubbly. Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hr 50 min
Personal Notes:
Personal Notes:
This is another great recipe from my friend Donna!!! I prefer the Pepper Jack cheese as it gives it a spicier flavor.
Enjoy!

 

 

 

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