King Ranch Chicken Casserole
This is so good and so simple. I cannot believe I haven't shared it yet. I sometimes even cook up a whole chicken just so I can make this for dinner. Of course, the chicken broth always gets put to good use!
- 1 tsp oil
- 1/2 an onion, diced
- 1/2 cup diced peppers (all green or a mix, like I did tonight)
- 2 15-oz cans cream of whatever soup, a combo of mushroom and chicken is quite nice. You can also make your own creamed soups (aka white sauce)
- 1 15-oz can Rotel tomatoes or your store brand of tomatoes with green chilies or a can of diced tomatoes and a small can of diced green chilies
- 2 cups or so cooked diced chicken
- 12 corn tortillas, cut or torn into pieces
- 2 cups grated Cheddar cheese or a Mexican blend
Heat the oil and cook the onion and peppers until softened. Stir in the soups, tomatoes and chicken and stir until blended.
Grease a 9×13″ pan, then layer 1/3 of the tortillas, 1/3 of the chicken mix and 1/3 of the cheese. Repeat, ending with cheese on top.
Bake at 350 for 40 minutes.
NOTE: If a 9x13 casserole is too big, you can make it in two separate 9x9 pans and freeze one for later. Just line the dish with foil, pour make the casserole, then freeze. Once the casserole is solid, lift out it out of the pan and slide it into a freezer bag. You can cook it from frozen, just heat a little longer. Or let thaw the night before if you plan ahead!
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