Andrea Ogg

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King Ranch Chicken Casserole

Serves: 8

Prep + Cook Time: One hour, 15 minutes

Calories: 400

Ingredients:

  • 1/4 c. butter

  • 1 red bell pepper, chopped (you can use any color, I prefer red)

  • 1 medium white onion, chopped

  • 1 can Campbell’s Cream of Mushroom soup (condensed)

  • 1 can Campbell’s Cream of Chicken soup (condensed)

  • 1 can RO-TEL Diced tomatoes & green chiles (mild or original flavor)

  • 2 c. cooked cubed chicken breast (I boil the chicken, then shred it in a food processor)

  • 12 corn tortillas, torn into bite-size pieces

  • 2 c. shredded cheddar cheese

Directions:

  1. Preheat oven to 350 degrees. Spray a 13x9x2 dish with nonstick cooking spray.

  2. In a large saucepan, melt butter and add the bell pepper and onions. Saute until tender, approx 5 minutes.

  3. Add the soups, RO-TEL and chicken, stirring until well blended.

  4. In the 13x9x2 dish, alternately layer torn tortilla pieces, soup mixture and cheese, repeating for 3 layers.

  5. Bake 40 minutes or until hot and bubbling.

Adapted from a family recipe