King Ranch Casserole-traditional

By CheeseDiva

by Crystal Cook and Sandy Pollock

Ingredients

• 1 (10 3/4-ounce) can cream of chicken soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 cup chicken broth
• 1 (10-ounce) can of Ro-Tel tomatoes
• 1 teaspoon garlic salt
• Cooking spray
• 12 (8-inch) corn tortillas cut into quarters
• 1 (3-pound) roasted chicken, boned and shredded
• 1 medium onion, diced
• 2 cups store-bought grated Mexican-blend cheese (8 ounces)

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit.

In a large saucepan set over medium-high heat, combine the cream of chicken soup, cream of mushroom soup, chicken broth, tomatoes and garlic salt. Stir until warm, about 5 minutes. Remove from the heat and set aside.

Grease a 9-by-13-inch baking dish with cooking spray. Put half of the tortillas in the bottom of the pan, layering half each of the chicken and onion, then sprinkle with one-third of the cheese mix. Pour half of the soup mixture over the top, and then repeat the layers. Top the casserole with the remaining third of the cheese.

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