Tuesday, February 1, 2011

King Ranch Chicken Casserole

Here is a recipe for you that packs a lot of flavor for just a little effort.  We are a large family, so one dish meals are usually the easiest...especially on nights when my daughter has dance class.  There are many versions of this recipe, and I've tried a few variations.  This one is my favorite.  It's from a Southern Living cookbook titled Our Readers Top-Rated Recipes.  Enjoy!

King Ranch Chicken Casserole

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomatoes and chiles (Rotel)
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6 inch) corn tortillas
2 cups shredded Cheddar cheese, divided
  • Saute onion and bell pepper in hot oil in a large skillet over medium-high hear 5 minutes or until tender.  Stir in chicken and next 7 ingredients; remove from heat.
  • Tear tortillas into 1-inch pieces, and layer one-third of tortilla pieces in bottom of a lightly greased 13x9-inch baking dish.  Top with one-third of chicken mixture and 2/3 cup of cheese. Repeat layers twice.
  • Bake at 350* for 30-35 minutes.  Yield: 6-8 servings.
 *You can freeze this casserole for up to 1 month.  Thaw in the refrigerator overnight, and bake as directed.  (I am always meaning to do this.  It would be so nice to have a freezer stocked with ready-made, but homemade meals.)

It's really good garnished with sour cream, salsa, and even jalapenos!

It passed the taste test of my children..even my 3 year old!

1 comment:

  1. Stopping by from "Read my Feed" on The Adventures of Mommy B. Following your feed via Google. Would appreciate a follow back at http://feeds.feedburner.com/ASpoonfulOSugar which is the feed for http://www.aspoonfulosugr.blogspot.com.

    I loved this recipe. I had to copy it and print it so I can make it for my guys.



I love reading your comments!


Pin It