Wednesday, January 29, 2014

King Ranch Chicken Casserole

This recipe is actually in our family cook book, put in by Lynette.  I use to make it quite often when I was first married, but then as children came I kind of forgot about it, thinking it wasn't real kid friendly.  That theory was proven wrong when we had it for dinner last night.  They all ate it, even my 5 year old who is sensitive to spicy.  My oldest two really liked it! I did make a couple adjustments to the original recipe.  If you haven't tried this recipe yet give it a go!  My picture wasn't great of it, but for some reason it won't let me post it.




King Ranch Chicken Casserole


1 c. onion, diced
1/2 lbs. mushrooms, sliced
1 can cream of mushroom soup
1 lb. cheddar cheese, shredded
1 can Rotel tomatoes w/green chilies
1 tsp chili powder 
12 corn tortillas, quartered (flour can be used, but I recommend corn)
1 c. green pepper, diced
2-3 TBS butter
1 can cream of chicken soup
2 c chicken, cooked and diced
1 clove garlic, minced


In a large pan, saut√© onion, pepper, and mushrooms in butter, after they are done add the garlic and cook for another minute.  Add in the soups, Rotel, and chili powder.  Line the bottom of a 9 x 13 pan with tortillas (using half of them).  Spread half of the chicken over the tortillas and top with half of the sauce, then half of the cheese, and then repeat the layers.   Bake at 350 for 30 min. or until bubbly.  Lynette says it freezes well.

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