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! King Ranch Chicken is a terrific casserole for company dinners and potlucks.
20oz. candiced tomatoes with green chiliesundrained (two 10-ounce cans)
10.5oz. cancream of mushroom soupundiluted
10.5oz. cancream of chicken soupundiluted
126-inchcorn tortillas cut into quarters (I use 20-25)
2cupssharp Cheddar cheeseshredded (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 than extra green chilies.Recipe adapted from Ro-Tel.