King Ranch Casserole

Teena Mathis

By
@RIOGRANDECOOK

This recipe was given to me in the early 1980's by a co-worker. I have made it so many times the index cards are discolored and tattered. There are many versions now, but I like this one. Hope you do too!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1
chicken boiled or roasted, deboned in small pieces
1 1/2 pkg
corn tortillas, about 18
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
tomatoes and chiles, rotel
1 pkg
cheese, shredded 16 oz
1
onion small chopped finely
1
celery stalk chopped finely
1/2
green bell pepper chopped finely
salt and pepper to taste
1/2 c
chicken broth
paprika

Directions Step-By-Step

1
Lightly butter 9x13 casserole dish. Dip tortillas in chicken broth, tear in quarters, and line bottom of casserole with half of package.
2
Combine soups, tomatoes, salt and pepper. Spoon half of this mixture on tortillas in casserole.
3
Sprinkle chicken bits on this next, then celery, green pepper and onion. Next sprinkle shredded cheese. REPEAT these layers one more time, starting with tortillas and ending with the cheese. Sprinkle with paprika.
4
Bake covered at 350 degrees for 20 minutes, then remove cover and bake until casserole is hot and bubbly and cheese is melted about 35 min. total for me. Cool slightly before serving for easier cutting.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #Casserole