King Ranch Chicken My Way

Beverley Williams

By
@Beverley1991

The original recipe was from Rotel. I changed it by adding seasoning, the chopped mushrooms and the pepper jack cheese. I think it give it a better flavor.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

2
chicken beasts, cooked and diced
1 can(s)
cream of chicken soup, undiluted
1 can(s)
cream of mushroom soup, undiluted
1 small
onion, diced
1 medium
green bell pepper, diced
6 small
cremini mushrooms , diced
1 can(s)
diced tomatoes with green chilies , undrained
12 (6 in.)
corn tortillas, torn into 1-in. pieces
3 Tbsp
oil
1/8 tsp
garlic powder
1/4 tsp
pepper
1 tsp
chili powder
1 1/2 c
shredded cheddar cheese
1/2 c
shredded pepper jack cheese
cooking spray

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Spray 9 x 13 inch baking dish with cooking spray. Set aside.
3
In a skillet heat butter over medium heat. Add bell pepper and onion. Saute 3 minutes.
4
Add mushrooms and continue to saute 2 more minutes. Vegetables should be tender.
5
Stir in chicken, both soups, tomatoes and seasonings. Mix well. Remove from heat.
6
In prepared dish, layer 1/3 of the tortilla pieces, then 1/3 of the chicken mixture, top with 1/3 of the cheeses.
7
Repeat the layers twice more.
8
Bake uncovered for 30-35 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Southwestern