King Ranch Chicken Casserole

By JAmero4702

Ingredients

• 4 Tbs Butter, divided
• 2 pounds boneless chicken skinless breasts
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 (10-3/4-ounce) can cream celery soup
• 1 (10-3/4-ounce) can cream chicken soup
• 3/4 cup chicken broth
• 2 tsp chili powder
• 1/2 tsp ground coriander
• 2 (10-ounce) can diced tomatoes with green chiles, drained
• 2 (4-ounce) cans dice green chiles, drained
• 4 cups shredded sharp Cheddar cheese, divided
• 18 corn tortillas, cut into 6 wedges each
• 3/4 cup salsa verde
• chopped tomato
• sliced green onion
• sliced black olives

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray a 13X9-inch baking dish with nonstick cooking spray.

2. In a large skillet, melt 2 Tbs butter over medium-high heat. Add chicken, and cook for 6 minutes per side or until cooked through. Set aside until cool enough to handle, then shred with forks.

3. Meanwhile, in same skillet, melt remaining 2 Tbs butter over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, for 8 minutes or until vegetables are softened. Add soups and next three ingredients, stirring until smooth. Remove from heat, and stir in tomatoes, green chiles, and shredded chicken.

4. Spread one-third of chicken mixture in bottom of prepared pan. Sprinkle one cup cheese, and top with 36 tortilla wedges. Repeat layers twice, Spread salsa verde over top of tortillas, and sprinkle with remaining 1 cup of cheese.

5. Bake for 30 to 40 minutes or until hot and bubbly. Let stand for 5 minutes; top with tomato, green onion, and olives before serving.