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King Ranch Casserole
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Brief Description
Chicken baked in layers with tortillas, cream soup, cheese and chilies.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Southern
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Prep Time: 75 min(s)
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Cook Time: 100 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 20, 2015
Number of Servings:
Ingredients:
- 3 1/2 pounds - broiler-fryer cut up
- 1 teaspoons - salt
- 1 cans - 10.75 oz. cream of chicken soup
- 1 cans - 10.75 oz. cream of mushroom soup
- 1 cans - 10 oz. RoTel diced tomatoes and green chilies
- 1 - large onion chopped
- 1 - large green pepper chopped
- 1 1/2 teaspoons - chili powder
- 12 - corn tortillas
- 2 cups - shredded Monterey Jack or Mexican-style cheese
- - garlic powder to taste
Directions:
1. Place chicken pieces in a large Dutch oven, add water to cover and salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and debone chicken, reserving broth. Cut or tear meat into small pieces; set aside.
2. In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder and mix well; set aside.
3. Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9-x-13-x-2 inch baking pan or casserole. Continue layering, using half of chicken, half of soup/tomatoes mixture, and half of cheese.
4. Sprinkle with garlic powder, and repeat layers with remaining ingredients.
5. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly.
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