Monday, September 21, 2009

King Ranch Chicken Casserole

1 whole chicken, cooked and cut up
10 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can Rotel tomatoes
taco seasoning
8 oz cheddar cheese, shredded

Preheat oven to 350 degrees.
Put a layer of chicken in bottom of casserole pan.
Put a layer of tortillas. I tear them to fit all the spaces.

Put another layer of chicken.

Mix soups, Rotel tomatoes and broth together in a bowl. I just sprinkle taco seasoning in to taste. Add half of this to casserole.

Put a layer of half the cheddar cheese.

Repeat layers.

Bake for 30 minutes or until bubbly and slightly browned.

You can use a rotisserie chicken if you are short on time and need to get supper ready quickly. Pour all the juices from the chicken into your soup mixture. I then take the bones and boil them for a fresh batch of chicken broth to use another time.

Blessed with Grace.


Red said...

If any of your readers haven't tried this they HAVE to. This is a great Cassarole!

Ave said...

Wow, I have to try this. Looks so delicious! Thanks for sharing!

I'm having my first giveaway, come and have a look :)

heartnsoulcooking said...

This sounds YUMMY!!! Thanks for the recipe. Geri

darnold23 said...

Such a great go-to recipe. Come share your slow cooker recipes at Crock Pot Wednesday. I would love to see you there.

Lisa@BlessedwithGrace said...

I love King Ranch!! My mom makes it so well. Your recipe looks like hers.. so I know it is GOOD! Thanks for linking to TMTT.