KING RANCH CHICKEN
My recipe is taken from David Wade's version. I have revised it somewhat to utilize boneless, skinless chicken breasts - my hubby's preference! Chicken, veggies, picante sauce and cheese!! What more could a person want?
Provided by Linda Stevens
Categories Chicken
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Boil your chicken breast in some water and chicken base for about 20-30 minutes. Don't overcook your chicken because it will cook more in the oven. Turn off heat. Remove chicken from broth and cube/dice. Set aside.
- 2. While chicken is cooking, chop up onion and bell pepper. Saute' in skillet with 1/2 stick of butter til el dente'. (Will cook more in oven.) Turn off heat when done.
- 3. Dip 6 corn tortillas into chicken broth and layer in a large casserole dish, lining the bottom and sides of dish. Layer 1/2 diced chicken, 1/2 bell pepper and onion mixture, 1/2 can cream of mushroom soup, 1/2 can cream of chicken soup, 1/2 T. chili powder, and 2 T. picante sauce (I use medium).
- 4. Dip remaining (6) tortillas in chicken broth and layer on top. Repeat layering with diced chicken, soups, onion & bell pepper, chili powder and picante sauce.
- 5. Finish your casserole by adding a can of diced or stewed tomatoes to the top and 1 cup of shredded cheese. If you would like your casserole to be spicier, use Rotel instead of plain tomatoes on this step.
- 6. Bake in a 350 degree oven for 1 hour covered.
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