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!