Tuesday, September 17, 2013

King Ranch Chicken

It's so hard for me to make a casserole dish look appetizing in a photo. I'm not a food photographer, but I will keep trying. This was a very delicious casserole that came together easily. The husband gave it a rave review, and 3 out of 4 kids cleaned their plates. Not bad! I really enjoyed it too.

Recipe from the Rotel website

King Ranch Chicken

1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz each) condensed cream of chicken soup
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 can (10 oz each) Rotel Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
12 corn tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese

Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in both soups, undrained tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

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