KING RANCH CASSEROLE

King Ranch Casserole image

I got this recipe from Southern Living several years ago. I have made some changes and really enjoy it now. Hope you like it.

Provided by Jenny Powers

Time 1h

Number Of Ingredients 14

Ingredients

4 chicken breasts, boneless and skinless, cooked and diced
1 medium green pepper, diced
1 medium onion, diced
2 garlic cloves, minced
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans original rotel tomatoes, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp medium hot chili powder (i use penzy's)
12 corn tortillas, cut up
1 Tbsp butter or olive oil to saute veggie's
1 can of chicken broth
3 c sharp cheddar cheese, shredded

Steps:

1. Saute chopped onions, pepper and garlic until tender in a large skillet. Do not over cook.
2. Add chicken broth, cream of chicken soup and cream of mushroom soup. Next, add the cumin, chili powder and oregano. Mix it all together and simmer until it is throughly heated.
3. Prepare a 13x9 baking dish with PAM spray.
4. Place half of the tortilla strips in the bottom of the baking dish, use half of the chicken for the next layer, then half of the sauce for the next, then half of the cheese for the next. Repeat with the remainder of the ingredients. Bake the casserole covered with foil for 50 minutes at 350 degrees. Remove the foil and bake for another 10 minutes. I like to let my casseroles rest for about 15 minutes so they get firm before serving.

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