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| KING RANCH CHICKEN CASSEROLE | |
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1 (2 1/2 to 3 lb.) chicken, boiled, boned 1 1/2 c. sharp cheddar cheese, grated 1 pkg. corn tortillas, cut into sm. pieces 1 can cream of chicken soup 1 can cream of mushroom soup 1/2 c. chicken broth 1 c. Ro-Tel tomatoes 1 c. chopped onion 1/2 c. chopped green peppers Salt and pepper to taste Cook soups, broth, Ro-Tel, peppers, and onions until tender. Place in baking dish in layers: tortillas, chicken, soup mixture, and cheese. Bake covered for 1 hour at 350 degrees. | |
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recipe reviews #101230
Bess fithian (Colorado) says:
My mother has always made this recipe using our turkey left overs from thanksgiving. The only difference in her recipe is that along with the chopped green peppers she also uses 1/4 to 1/2 cup of chopped jalepino peppers depending on how hot the peppers are. She has also made this with chicken as well.
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