King Ranch Chicken
This fabulous Tex-Mex casserole is as good as it gets! It's layered with corn tortillas and contains chicken, diced tomatoes with green chilies, cream of mushroom and chicken soup and lots of cheese! This is a terrific casserole for company.
Ingredients
- 4 chicken breasts halves skinned and boned
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 2 tbsp. unsalted butter
- 1 green pepper chopped
- 1 small onion chopped
- 2 10-oz. cans Ro-Tel diced tomatoes with green chilies undrained
- 10.5 oz. can cream of mushroom soup, undiluted
- 10.5 oz. can can cream of chicken soup, undiluted
- 12 6-inch corn tortillas cut into quarters (I use 20-25)
- 2 cups sharp cheddar cheese shredded (8-oz.) (I use 3-4 cups)
Instructions
- Sprinkle chicken with salt and pepper; place in a 9x13” baking dish.
- Bake at 325° for 40-45 minutes or until done; cool.
- Coarsely chop chicken and set aside.
- Melt butter in a large skillet over medium heat.
- Add chopped onion and green pepper and cook, stirring mixture constantly, until vegetables are crisp-tender.
- Remove from heat, and stir in chicken, tomatoes with green chilies, and soups.
- Place one-third of tortilla quarters in bottom of a lightly greased 9x13” baking dish; top with one-third chicken mixture, and sprinkle evenly with 2/3 cup shredded cheese.
- Repeat layers twice, reserving 2/3 cup cheese.
- Bake at 325° for 35-45 minutes; sprinkle with reserved cheddar cheese, and bake additional 5 minutes. Let stand 5 minutes before serving.
Notes
NOTE: I use 3-4 cups of cheese and spread it between each layer.
NOTE: My chicken breasts were fairly large. It took 60 minutes before they were cooked completely.
NOTE: I used 14.5-oz. cans diced tomatoes with green chilies. It makes the entrée a little more tomatoey and a little spicier from extra green chilies.
Recipe adapted from Ro-Tel.
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