King Ranch Chicken Casserole

Kathy Joppie

By
@KoffeeQueen

This is more like Chicken Enchiladas. Easy to prepare and always a huge hit! Great for a potluck or picnic too.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
45 Min
Cook:
45 Min

Ingredients

12 small
corn soft tortillas, torn into small pieces
4 lb
chicken breast, poached & cut up (reserve 1/2 cup broth)
1 c
green onion, chopped
2-3 c
cheese, shredded (i use cojack)

SOUP MIXTURE

1 can(s)
tomatoes with chili's
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1 1/2 tsp
chili powder
2 dash(es)
tobasco sauce
1/2 c
chicken broth

Step-By-Step

1Poach, not boil the chicken with carrot, onion and celery till done. Cool and cut up.
2Combine tomatoes, soups, chili powder, tobasco sauce and reserved chicken broth in small bowl.
3In 9x13 dish, layer in order: tortilla pieces, chicken, soup mixture, green onions, cheese. (I usually end up with three layers). Bake @ 350 degrees for 45 minutes. Let cool a few minutes before serving to let the cheese set up.
4NOTE: Adjust heat for your particular taste by either adding more green chili's or using tomatoes without chili's. To save time you could also use a rotisserie chicken from your local deli.

About this Recipe

Course/Dish: Chicken, Casseroles