Photo: Jennifer Davick; Styling: Lydia Pursell
This slow-cooker version of the fan favorite King Ranch Chicken Casserole is sure to please the whole family.
Yield:
Makes 6 servings
Total time:
4 Hours, 10 Minutes
Recipe from
Recipe Time
Total:
4 Hours, 10 Minutes
Ingredients
4 cups
chopped cooked chicken
1
large onion, chopped
1
large green bell pepper, chopped
1
(10 3/4-oz.) can cream of chicken soup
1
(10 3/4-oz.) can cream of mushroom soup
1
(10-oz.) can diced tomatoes and green chiles
1
garlic clove, minced
1 teaspoon
chili powder
12
(6-inch) fajita-size corn tortillas
2 cups
(8 oz.) shredded sharp Cheddar cheese
Preparation
1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
2. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
Note:
For an easy side, whisk together 1/3 cup white balsamic vinegar and 1/4 cup pepper jelly. Toss with 1 quartered and thinly sliced English cucumber, 1 quartered and thinly sliced small red onion, 4 cups fresh arugula, 2 cups halved grape tomatoes, and 1 cup diced yellow bell pepper.
October 2010
