King Ranch Chicken Casserole
KING RANCH CHICKEN CASSEROLE
|1 (10 3/4) oz||can cream of chicken soup|
|1 (10 3/4) oz||can cream of mushroom soup|
|2 1/4 c||chicken broth|
|1 (10) oz||tomatoes with green chiles|
|3/4 bag(s)||tortilla chips|
|1(3-4) lb||chicken, cooked and cut into bite sized pieces|
|1 large||onion, chopped|
|2 c||mexican blend shredded cheese|
|2 Tbsp||garlic powder|
|2 Tbsp||onion powder|
|2 Tbsp||black pepper|
Pinched by Wanda6152, and 62 more.
Texarkana, AR (pop. 29,919)
Member Since Jan 2011
If I were stranded on a desert island and could only have one thing to eat, this is what I would want to have. It's my favorite meal. It also reheats very well.
In a large skillet, combine soups, chicken broth, and tomatoes and heat until bubbly. Spray a 9x13-inch casserole dish with cooking spray.
Layer half of tortilla chips, half of chicken, half of onion, and half of cheese in the casserole dish. Pour half of chicken broth moxture over layers. Repeat layers of tortillas, chicken and onion, then pour remaining chicken broth over top. Top with the remaining cheese.
Bake at 350* for 45-60 minutes.