Easy King Ranch Casserole

Name: Easy King Ranch Casserole
Ingredients: 4 -5 boneless skinless chicken breasts; salt and pepper; 2 (10 3/4 ounce) cans cream of mushroom soup; 1 (15 ounce) can diced tomatoes with lime and cilantro (Rotel); 2 cups grated cheese (I use the Fiesta Blend sold at Wal-Mart, a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asa); 12 ounces tortilla chips, crushed; chopped tomato (optional); shredded lettuce (optional); sour cream (optional)

9 ingredients

4 steps

Ingredients

4 -5 boneless skinless chicken breasts
salt and pepper
2 (10 3/4 ounce) cans cream of mushroom soup
1 (15 ounce) can diced tomatoes with lime and cilantro (Rotel)
2 cups grated cheese (I use the Fiesta Blend sold at Wal-Mart, a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asa)
12 ounces tortilla chips, crushed
chopped tomato (optional)
shredded lettuce (optional)
sour cream (optional)

Directions

1

Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.
2

While chicken is cooking, mix the 2 cans of soups with Rotel.
3

In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.
4

Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.