For months now (maybe even years), I’ve come across recipes for King Ranch Chicken Casserole in various magazines, cookbooks, websites and blogs. I even saved a few in my pile to make a later time. But, for some reason, I’ve never made it. I don’t know why.
I decided it was time to try this recipe. I was in the mood for a casserole — there’s something about casseroles and comfort food — so I thought, “what the heck?!”
Is It a Keeper?
Why, oh why, did I wait so long to make this recipe? Everyone loved it! It was creamy and cheesy with just a little hint of heat. Mmmmm! I really loved the flavor that the corn tortillas added. There was even a debate about who got to take the left overs for lunch the next day!
Another great thing about this recipe is you can make it ahead of time and freeze it (or stick it in the fridge). Then, when you want to make it, thaw it overnight in the fridge and bake it off. Next time, I’m making 2! One to eat and one for another day.
Now that I’ve discovered this little gem of a recipe, I’ll be adding it to my list of regulars! If you’ve never had this dish, I HIGHLY recommend making it!
1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp vegetable
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 tsp chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat for 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 two more times. Bake at 350° for 30 to 35 minutes.
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