Traditional King Ranch Casserole

Name: Traditional King Ranch Casserole
Ingredients: 1 (10 3/4-ounce) can cream of chicken soup, or 1 1/2 cups homemade Cream of Chicken Soup (page 202); 1 (10 3/4-ounce) can cream of mushroom soup, or 1 1/2 cups homemade Cream of Mushroom Soup (page 203); 1 cup chicken broth (see page 200); 1 (10-ounce) can Rotel tomatoes or diced tomatoes with green chiles; 1 teaspoon garlic salt; Cooking spray; 12 (8-inch) corn tortillas, cut into quarters; 1 (3-pound) roasted chicken, boned and shredded (see page 204); 1 medium onion, diced; 2 cups store-bought grated Mexican-blend cheese (8 ounces)

10 ingredients

12 steps

Ingredients

1 (10 3/4-ounce) can cream of chicken soup, or 1 1/2 cups homemade Cream of Chicken Soup (page 202)
1 (10 3/4-ounce) can cream of mushroom soup, or 1 1/2 cups homemade Cream of Mushroom Soup (page 203)
1 cup chicken broth (see page 200)
1 (10-ounce) can Rotel tomatoes or diced tomatoes with green chiles
1 teaspoon garlic salt
Cooking spray
12 (8-inch) corn tortillas, cut into quarters
1 (3-pound) roasted chicken, boned and shredded (see page 204)
1 medium onion, diced
2 cups store-bought grated Mexican-blend cheese (8 ounces)

Directions

1

Preheat the oven to 350F.
2

In a large saucepan set over medium-high heat, combine the cream of chicken soup, cream of mushroom soup, chicken broth, tomatoes, and garlic salt.
3

Stir until warm, about 5 minutes.
4

Remove from the heat and set aside.
5

Grease a 9 x 13-inch baking dish with cooking spray.
6

Put half of the tortillas in the bottom of the pan.
7

Layer in half each of the chicken meat and onion, then sprinkle with one-third of the cheese mix.
8

Pour half of the soup mixture over the top, then repeat the layers.
9

Top the casserole with the remaining third of the cheese.
10

Bake for 45 minutes or until the cheese has melted and browned slightly.
11

Great for freezing!
12

See our Freezer Tips on pages 2327.