Tuesday, August 14, 2012

King Ranch Chicken Casserole

I love a good casserole.  King Ranch Chicken Casserole is one of my favorites. My fascination with these heavenly concoctions started at an early age.  My parents often made casseroles to stretch our dollars when I was a kid.  If it was in the refrigerator, it was going in the dish. I have carried on the tradition and continue to make casseroles for my family. Although, I'm not quite as daring as my dad is with the ingredients.  I like to have a recipe from which to deviate. All the fixin's for this dish are pretty easy to come by and many are probably in your pantry.

Here's what you need:  3-4 skinless cooked chicken breasts, cream of mushroom soup, cream of chicken soup, chili powder, garlic salt, diced tomatoes with green chiles, bell pepper, onion, corn tortillas, grated cheese
Here's how you make it:
Start by boiling the chicken breasts and cubing them, set aside.  Then combine the soups, tomatoes and spices in a bowl.
Saute your onions and peppers until soft and add to the soup mixture. Thin this mixture with your reserved broth from the boiled chicken.
Layer corn tortillas, cooked chicken, and soup mixture in a lightly greased pan.
Top with cheese and repeat the layers ending with cheese.
Place in 350 degree oven for 30-40 minutes or until golden and bubbly.
King Ranch Chicken Casserole

3-4 boneless, skinless chicken breasts (boiled, then cubed) ~ save the broth.
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. chili powder (adjust to taste)
1/2 tsp. garlic salt
1 can diced tomatoes with green chiles
1 chopped green bell pepper
1 chopped onion
1 package corn tortillas (15 count), quartered
2 cups shredded cheese, like Colby Jack or Cheddar

Preheat oven to 350 degrees. In large bowl, blend soups, chili powder, garlic salt and tomatoes.  Saute green pepper and onion; add to soup mixture.  Thin mixture to desired consistency with reserved broth. In a lightly greased 13x9 pan, layer tortilla pieces along the bottom, then chicken, soup mixture and grated cheese. Repeat layers.  Bake for 30 to 40 minutes, until bubbly. Makes 6-8 servings.
As I said, I like to deviate from recipes.  For this one, I usually leave out the chili powder to cater to my family's tastes. I also like to divide the recipe into two smaller pans so that I can freeze one for later or give it to a friend. Serve it with a side of black beans and a green salad for a complete meal. Enjoy!

I'm linking up at some of these great parties and

22 comments:

  1. Yum! That looks so comforting and delicious.

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  2. Your King Ranch Chicken looks so delicious. I'm a new follower.

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  3. I make King Ranch Chicken quite often, especially in the winter-time. My family loves it. Seeing your dish right now makes me hungry for it again real soon.

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  4. Sounds like a great casserole that my family would love!

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  5. Always wanted to try King Ranch chicken. This looks very easy, I love that! Now I have no excuses!

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  6. Thank you for sharing your recipe at Potpourri Friday at 2805!

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  7. This looks so good! I have pinned it and would love for you to share with my readers at my weekly linky Party, Blog Stalking Thursday. http://www.thecraftyblogstalker.com/2012/08/blog-stalking-thursday-54.html

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  8. Came to your blog via Bacon Time With Hungyhypo link up. I've had this recipe before, but misplaced it. Looks like dinner tomorrow night!

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  9. I just pinned your awesome recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  10. Sure sounds good, any recipe that uses Rotel always catches my eye:@)

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  11. ok I have heard of this recipe and always wondered what was in it, looks so yummy Thanks for sharing at I Freakin did it Friday

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  12. Sodium level must be in the ceiling though it looks good

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  13. Sounds delightful!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. www.mandatorymooch.blogspot.com

    Thanks, Nichi

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  14. Hi Nici,
    I love this recipe. It looks so good. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at http://www.adornedfromabove.com/2012/08/tangerine-toner-and-wednesdays-adorned.html
    Hope to see you there.
    Debi Bolocofsky
    Adorned From Above
    www.adornedfromabove.com

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  15. Looks yummy! My family loves chicken cassaroles. This will be a nice affition.

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  16. That would be addition, addition to our rotating chicken dishes. Sorry, I don't know how to delete to correct my lousy typing misspelled word.

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  17. I'm coming to your house for dinner!!! Thanks so much for sharing your recipe at the Tuesday To Do Party!
    Smiles!
    Jami
    www.blackberryvine.blogspot.com

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  18. Yum! I love a good casserole recipe :)

    Thanks for linking up with us at Keep Calm & Link Up last week! Excited to see what you have to share this week :)

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  19. Hi Nici! I am featuring this on my menu plan this week!! It looks outstanding! So excited to try it! Look for it tomorrow!!

    http://busymomsmenuplan.blogspot.com

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  20. You have garlic salt included, but not the amount. What would you recommend?

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  21. a friend was JUST telling me about how he was raised on this in texas and how delish it is. I will be trying this tonight! thanks so much!

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Thank you so much for stopping by to leave a comment. I really appreciate you taking the time to write your words of encouragement. Your sweet notes make my heart smile! Have a delightful day!