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King Ranch Chicken Casserole
If you’re watching your fat intake, just substitute low-fat soups for the full-fat version, and use baked tortilla chips.
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Ingredients
Makes 6 to 8 servings / Prep: 35 min., Cook: 5 min., Bake: 35 min.
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1
large
onion
chopped
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1
large
green bell pepper
chopped
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2
tablespoons
vegetable oil
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2
cups
chopped cooked chicken
▢
1
10¾-ounce can cream of chicken soup, undiluted
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1
10¾-ounce can cream of mushroom soup, undiluted
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1
10-ounce can diced tomatoes and green chiles, undrained
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1
teaspoon
chili powder
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¼
teaspoon
salt
▢
¼
teaspoon
garlic powder
▢
¼
teaspoon
black pepper
▢
12
6-inch corn tortillas
▢
2
cups
8 ounces shredded Cheddar cheese, divided
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Instructions
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 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 ⅔ cup cheese.
Repeat layers twice.
Bake casserole at 350° for 30 to 35 minutes.
Notes & Wine Advice
To Make Ahead:
Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight; let stand at room temperature 20 minutes, and bake as directed.
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Course;
Casserole
/
Chicken