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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350 degrees.

2Spray 9 x 13 inch baking dish with cooking spray. Set aside.

3In a skillet heat butter over medium heat. Add bell pepper and onion. Saute 3 minutes.

4Add mushrooms and continue to saute 2 more minutes. Vegetables should be tender.

5Stir in chicken, both soups, tomatoes and seasonings. Mix well. Remove from heat.

6In prepared dish, layer 1/3 of the tortilla pieces, then 1/3 of the chicken mixture, top with 1/3 of the cheeses.

7Repeat the layers twice more.

8Bake uncovered for 30-35 minutes or until hot and bubbly.

About this Recipe

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