King Ranch Chicken Casserole (Freezer Recipe)

Yield: 6 servings ( Serving Size: servings )
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  • 1 can(s) Black Beans, drained & rinsed
  • 1/4 cup(s) Butter
  • 1 pound(s) Cheddar Cheese, shredded
  • 3 cup(s) Chicken, cooked & diced
  • 2 tablespoon(s) Chili Powder
  • 1 can(s) Corn, drained
  • 1 can(s) Cream of Chicken Soup
  • 2 can(s) Cream of Mushroom Soup
  • 1 clove(s) Garlic, minced
  • 1.5 cup(s) Instant Rice, cooked
  • 8 ounce(s) Mushrooms, sliced or quartered
  • 1 cup(s) Onions, diced
  • 1 cup(s) Red Bell Pepper, diced
  • 1 can(s) Tomatoes with Green Chiles


  1. 1. in large pan, saute onion, pepper and mushrooms in butter - add soups, tomatoes, garlic, chile powder, corn, black beans, chicken, & rice

  2. 2. spread half the chicken mixture in bottom of 9x13 pan, layer 1/2 of cheese over chicken mixture - repeat layers ending with cheese

  3. 3. bake at 350 for 30 minutes

  4. For freezing: assemble casserole as described above, cover, put in freezer and bake according to directions when ready to eat!
February 2011

This recipe is a personal recipe added by Micki76 and has not been tested or endorsed by MyRecipes.

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