First of all, thanks for this wonderful recipe. It is a first time for us and we are seniors. Here’s my Canadian twist. First, I’m a smoke hound and we always have plenty of smoked chicken etc in the freezer. That was the first substitution. Rotel tomatoes are very hard to find here so I used a local brand (20 oz) which contains finely diced tomatoes, bell peppers and celery. I then adjusted the spices a bit and decided to make lasagna, (we are not big fans of tortillas or corn chips.) On second thought, I made a half sized lasagna and left the remaining sauce to be used over egg noodles. My wife who is very fussy/picky went absolutely wild. I also used a combo of cheddar, Jack and Mozza. Winner, winner – Chicken dinner! This is surely where that phrase came from!
Quick-and-Easy King Ranch Chicken Casserole
More From Southern Living
Bake: 1 Hour
Stand: 10 Minutes
- 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium-size green bell pepper, chopped
- 1 garlic clove, pressed
- 3/4 cup chicken broth
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (10 3/4-oz.) can cream of chicken soup
- 2 (10-oz.) cans diced tomatoes and green chiles, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon Mexican-style chili powder*
- 3 cups grated sharp Cheddar cheese
- 3 cups coarsely crumbled lime-flavored white corn tortilla chips
- 1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
- 2. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
- 3. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
- *1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
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