King Ranch Chicken Casserole

by admin on April 14, 2009

Just in case you are looking for a change of pace from the holiday ham left-overs, here is one of my favorite casserole recipes that is also a crowd pleaser! Perfect for a pot-lock or picnic, assemble the night before and pop in the oven the day of and you are good to go! There are many variations of this recipe, but this one is my favorite. Enjoy!
Ingredients

 

1/4 cup butter or margarine
1 medium green pepper, chopped
1 medium onion, chopped
10 3/4 ounces low-fat cream of mushroom soup
10 3/4 ounces low-fat cream of chicken soup
14 1/2 ounces ro-tel tomatoes and green chili’s
2 cups cooked chicken, cubed
12 corn tortillas
2 cups low-fat cheddar cheese, shredded
Directions

 

* Tear the corn tortillas into bite sized pieces and set aside.
* In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
* Add soups, tomatoes (with green chilies) and chicken, stirring until well blended.
* Spray a 9×13 baking dish with nonstick cooking spray.
* Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
* Bake 40 minutes at 325 or until hot and bubbling.

Make it a Gift: Take this casserole to you next dinner party in a beautiful baking dish or travel tote. Throw in the Ultimate Casserole Cookbook to top off the Gift of Three for only $12.95!


Ultimate Casserole Cookbook


Have you tried this recipe? How do you tweak it to make it even better? Please share you comments below! Enjoy and Happy Sharing!

Leave a Comment

Previous post:

Next post: