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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.

Southern Living NOVEMBER 2000

  • Yield: Makes 6 to 8 servings
  • Cook time:35 Minutes
  • Prep time:35 Minutes

Ingredients

  • 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

Preparation

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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King Ranch Chicken Casserole recipe

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