Wow, this was easy and turned out better than expected. I heard about this dish on an NPR program one day and wanted to give it a try. I did tweak it some. I used left overs from a rotissiere chicken, and instead of the bell pepper, I added canned corn and black beans and used 2 cans of cream of chicken soup instead of the c.o. mushroom. Also didn't do the canned tomatoes with chiles. I did use a can of diced tomatoes and added just a bit of awesome roasted Pueblo green chile that is local to this area. I think that's what made this dish so special. My picky kids really liked it and are already asking when I'm going to make it again!
King Ranch Chicken Casserole
We bet that after one taste of this rich, creamy King Ranch casserole recipe, you'll be hooked too. It also travels well, making it a great choice to take to a covered-dish dinner.
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- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken
- 1 (10 3/4-ounce) can cream of chicken soup, undiluted
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 12 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
- Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
- Bake at 350° for 30 to 35 minutes.
- Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
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