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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

King Ranch Chicken Casserole Recipe

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This recipe for King Ranch Chicken Casserole is from HANDMADE BY SENTARA MEDICAL GROUP, 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:  
1 Green bell pepper, chopped
1 Onion, (small) chopped
2 Tablespoons vegetable oil
2 Cups cooked chicken, chopped
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Can Rotel (diced tomatoes and green chilies)
1 teaspoon chili powder
1/4 teaspoon salt
2 Pinches garlic powder
2 Pinches of pepper
12 Corn tortillas, torn into 1 inch pieces
2 Cups grated cheddar cheese
Directions:
Directions:
In a large skillet over medium-high heat, add oil, bell peppers, and onions, sauté 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Layer one-third of torn tortillas in the bottom of a light greased 9x13 baking dish. Top with one-third of chicken mixture and 2/3 cup of cheese. Repeat layers twice (ending with a layer of cheese on the top).
Bake at 350º for 30-35 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This a staple for Texas potluck dinners!

Casserole can be frozen up to one month, if desired. Thaw in refrigerator overnight, and bake as directed.

 

 

 

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