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King Ranch Chicken

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Submitted by: suegiley1065998

 

The bottom layer of this Mexican chicken casserole is made of corn tortillas. The entire dish can be baked immediately or frozen until ready to bake.
 

Ingredients

  • 1 doz corn tortillas
  • Chicken stock
  • 1 large chicken stewed, boned and cut in bites
  • 1 large green pepper, chopped 1 large onion, chopped
  • 2-4 Tablespoons cooking oil
  • 1 lb. Cheddar cheese, grated
  • 1 tsp. chili powder
  • Garlic powder to taste
  • Salt to taste
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes

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Method

Soak tortillas in boiling chicken stock; place in bottom of 3 quart casserole. Top with chicken pieces. Saute green pepper and onion in oil until tender and layer over chicken. Add grated cheese to casserole, sprinkle chili powder, garlic powder and salt; spoon on undiluted soups and top with Rotel sauce. Bake at 375 degrees for 30 minutes or freeze, thaw and bake

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: suegiley1065998 ()

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