King Ranch Chicken Casserole - Old School Version
1, cooked chicken, deboned, skinned and shredded (about 1 1/2 lbs meat)
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can Ro-Tel tomatoes
1 tsp chile powder
Preheat oven to 350°F.
Lightly spray a casserole dish (9 x 13 or similar) with cooking oil.
In a bowl, combine the soups, broth, Ro-Tel and chile powder - stir until combined.
Spread about 1/2 cup of the sauce onto the bottom of the prepared casserole dish.
Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
Add half the chicken, half the remaining sauce, half of the cheese.
Repeat the layering, ending with the cheese layer on top.
Bake at 350°F uncovered for 30 minutes, or until browned on top and bubbling.
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can Ro-Tel tomatoes
1 tsp chile powder
Preheat oven to 350°F.
Lightly spray a casserole dish (9 x 13 or similar) with cooking oil.
In a bowl, combine the soups, broth, Ro-Tel and chile powder - stir until combined.
Spread about 1/2 cup of the sauce onto the bottom of the prepared casserole dish.
Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
Add half the chicken, half the remaining sauce, half of the cheese.
Repeat the layering, ending with the cheese layer on top.
Bake at 350°F uncovered for 30 minutes, or until browned on top and bubbling.
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