King Ranch Chicken Casserole

Southern Living Recipe

King Ranch Chicken Casserole
King Ranch Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (4-5 lb.) whole chicken

  • *I used 3 lbs. of chicken breast & I cook my chicken in chicken broth.

  • 2

    celery ribs, chopped

  • 2

    carrots, chopped (I used about 20 baby carrots, cut into 3 pieces each)

  • 2

    T. butter

  • 1

    medium green pepper, chopped

  • 1

    garlic clove, pressed

  • 1

    (10 3/4 oz.) can cream of mushroom

  • 1

    (10 3/4 oz.) can cream of chicken

  • 2

    (10 oz.) cans diced tomatoes and green chiles

  • 1

    tsp. dried oregano

  • 1

    tsp. ground cumin

  • 1

    tsp. Mexican style chili powder

  • 3

    cups shredded sharp cheese

  • 12 - 6

    inch fajita size corn tortillas, cut into 1/2 inch strips.

Directions

Cook chicken in chicken broth. Remove from heat and cool. In a large skillet melt butter over medium heat. Add onion, celery, carrots, & green pepper until tender, about 6-8 minutes. Stir in cream of mushroom soup, cream of chicken soup, and both cans of diced tomatoes and chiles. I do not drain the tomatoes and chiles. Shred chicken and layer 1/2 of chicken in a 9x13 inch pan. Sprinkle with seasonings that are listed (1/2 of each). Top with 1/2 of soup mixture and 1 cup of cheddar cheese. Cover with 1/2 of corn tortilla strips. Repeat layers once. Top with remaining 1 cup of cheese. Bake at 350 for 1 hour. I covered mine with foil and sprayed the foil so that the cheese would not stick. Serve with extra salsa and sour cream.

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