My Recipes

Title: King Ranch Chicken

User: nnss

Yield: 10 servings

Categories: mexican, cheese, chicken

amount unit name
3 LB chicken
salt
pepper
1 bay leaf
1 C green pepper chopped
1 C onion chopped
1/2 C butter or margarine
2 CN cream of chicken soup
2 CN cream of mushroom soup
10 OZ ro*tel tomatoe w/green chili
12 corn tortillas crumbled in bite sized pieces
1 1/2 C cheddar cheese shredded

Instructions:

Stew chicken with salt, pepper and bay leaf. After cooking, bone and
cut chicken into bite-size pieces. In a large saucepan, cook green
pepper and onion in butter until tender. Stir in soups and RO*TEL
Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9 inch,
arrange alternate layers of tortillas, chicken, soup mixture, and
cheese, using one-third of all ingredients. Repeat layers two more
times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese
is browned. Serves 10-12. May be frozen before or after baking.

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