DrStrange
4 of a Kind
Here you go @smux3 The recipe for King Ranch Chicken
Ingredients:
2 cups cooked chicken shredded
1 cup chicken broth
1 small onion chopped
1 cup chopped bell peppers
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild rotel tomatoes
2 dozen corn tortillas
chili powder
shredded Mexican bland cheese
Cook and shred chicken breast. Best results if you start with bone-in breasts, but you can buy canned chicken or rotisserie chicken. Really it is worth the effort to cook your own chicken and broth. Reserve one cup of broth, save the rest for other cooking projects.
Chop the bell peppers. I prefer the red/yellow/orange peppers. They look pretty and are easier to digest.
Chop the small onion.
Saute the peppers and onions in olive oil till tender. Don't skip this step, it makes a difference.
Cut the tortillas into quarters.
Combine the soups in a bowl and mix.
Cook in a 9" X 13" casserole dish.
Start by spraying the dish with Pam (you'll be glad you did at clean up time)
Layer the bottom of the dish with corn tortilla quarters
spread half of the soup blend on top of the tortillas
add half the sauted peppers and onions
add half the chicken
add half the rotel tomatoes
sprinkle with chili powder
layer cheese to taste, but not too much
repeat steps to create a second layer
Pour chicken broth over the casserole till half way full
Cover with foil.
You can stop here and refrigerate or bake right away. I.e. you could make this a day or two early. It even can be frozen if covered better.
Preheat oven to 350F. (cooking times are for room temperature casserole.)
Bake covered for 30 minutes
Remove foil and continue to bake until the top is bubbly and starting to brown - 15 to 30 minutes.
Remove from oven and let rest for five minutes.
Serves 8 - 12
Enjoy! -=- DrStrange
Ingredients:
2 cups cooked chicken shredded
1 cup chicken broth
1 small onion chopped
1 cup chopped bell peppers
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild rotel tomatoes
2 dozen corn tortillas
chili powder
shredded Mexican bland cheese
Cook and shred chicken breast. Best results if you start with bone-in breasts, but you can buy canned chicken or rotisserie chicken. Really it is worth the effort to cook your own chicken and broth. Reserve one cup of broth, save the rest for other cooking projects.
Chop the bell peppers. I prefer the red/yellow/orange peppers. They look pretty and are easier to digest.
Chop the small onion.
Saute the peppers and onions in olive oil till tender. Don't skip this step, it makes a difference.
Cut the tortillas into quarters.
Combine the soups in a bowl and mix.
Cook in a 9" X 13" casserole dish.
Start by spraying the dish with Pam (you'll be glad you did at clean up time)
Layer the bottom of the dish with corn tortilla quarters
spread half of the soup blend on top of the tortillas
add half the sauted peppers and onions
add half the chicken
add half the rotel tomatoes
sprinkle with chili powder
layer cheese to taste, but not too much
repeat steps to create a second layer
Pour chicken broth over the casserole till half way full
Cover with foil.
You can stop here and refrigerate or bake right away. I.e. you could make this a day or two early. It even can be frozen if covered better.
Preheat oven to 350F. (cooking times are for room temperature casserole.)
Bake covered for 30 minutes
Remove foil and continue to bake until the top is bubbly and starting to brown - 15 to 30 minutes.
Remove from oven and let rest for five minutes.
Serves 8 - 12
Enjoy! -=- DrStrange
