The Humpherys Family

King Ranch Chicken Casserole

Source  Southern Living
Recipe Added:  12/28/2011
2-3 cups cooked B & S chicken
3/4 cup chicken broth
2 1/2 to 3 tsp salt
2 Tbsp butter
1 onion, chopped
1 green pepper, chopped
1 garlic clove, pressed
1 can cream mushroom soup
 1 can cream of chicken soup
2 cans diced green chiles, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups grated Cheddar cheese
12 6-inch corn tortillas, cut into strips
Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add pepper and garlic, and sauté 3 to 4 minutes. Stir in 3/4 cup chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

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