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!