King Ranch Chicken

9 ingredients
5 steps

Ingredients

  • 1 c. chopped green pepper
  • 1 c. chopped onion
  • 1/2 c. margarine or butter (1/4 lb.)
  • 2 cans cream of chicken soup
  • 2 cans cream of mushroom soup
  • 1 (10 oz.) can Ro-Tel tomatoes and green chilies
  • 1 (2 1/2 to 3 lb.) chicken
  • 12 soft corn tortillas, in bite size pieces
  • 1 1/2 c. shredded Cheddar cheese

Directions

  1. 1
    Stew chicken with salt, pepper and bay leaf.
  2. 2
    After cooling and boning, cut chicken into bite size pieces.
  3. 3
    In a large saucepan, cook green pepper and onion in margarine or butter until tender. Stir in soups, tomatoes and green chilies and cheese.
  4. 4
    In 3-quart shallow baking dish (13 x 9 x 2-inch), arrange alternate layers (3) of tortillas, soup mixture and ending with a topping of cheese. Bake at 325° for 40 minutes or until hot and bubbly and cheese is browned.
  5. 5
    Serves 10 to 12 and can be frozen before or after cooking.

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