King Ranch Chicken

By Diherbert

Mexican casserole which can be modified in many ways. Make ahead and refrigerate until time to bake.

Ingredients

• 1 pkg tortillas (corn or flour)
• 1 large chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 large onion, chopped
• 1 lg bell pepper, chopped
• 1/2 lb. cheddar cheese, grated
• 1 tsp chili powder, or to taste
• 1 can Rotel tomatoes
• optional: 1 can green chili enchilada sauce

Preparation

Step 1

Stew chicken in salted water until tender. Remove meat from bones. Soak tortillas in hot chicken broth until wilted. Line a 9 X 12 pan with tortillas. Then add diced chicken. Mix other ingredients and pour over chicken. Spread Rotel tomatoes over soup mixture. Top with grated cheddar cheese. Bake at 375 degrees for 30 minutes or til bubbly. Serves 8. This casserole freezes well. Let thaw before baking and allow extra cooking time.

*There are many versions of this casserole—all great—called anything from “green chili chicken enchilada casserole”, to “chicken burrito casserole” to “chicken sopa”. You really can’t mess it up. Here are some options:

*Soup—use low fat; or use both chicken
*Add: a can or two of chopped green chilis
*Substitute: can green enchilada sauce for one of the soups or Rotel
*Substitute: Velveeta Lite cheese for cheddar
*Substitute: approx. 6 boneless, skinless chicken breast halves for whole chicken
*Saute onion & bell pepper first in butter before adding to casserole
*Layer the ingredients like a lasagna, then pour a can of enchilada sauce over top, then sprinkle extra cheese over that
*Add a can of refried beans to soups
*Leave out the onions & bell peppers
*Add thawed package of frozen spinach (just kidding)