King Ranch Chicken Casserole
Course: Main Dish
Cuisine: American, Mexican
Author: Catherine's Plates
- 8-10 medium tortillas (white flour or corn) cut into 1/4 or 1/2 inch strips
- 1 TBS butter
- 2 bell peppers, diced (use any colors like red, orange, yellow or green)
- 1 onion, diced
- 2 tsp minced garlic
- 1 (10oz) can cream of celery soup
- 1 (10oz) can cream of chicken soup
- 1 cup chicken broth
- 1 (10oz) can rotel tomatoes
- 3 TBS homemade taco seasoning or 1 packet
- 2 cups cooked chicken shredded or chopped (I used rotisserie chicken)
- 1 (14oz) can whole kernel corn, drained
- 2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Melt butter in a large skillet over medium high heat. Saute bell peppers and onions until softened. Add garlic and cook one (1) additional minute.
Stir in both cream of soups, broth, rotel tomatoes, taco seasoning, cooked chicken and corn. Cook for 5 minutes until mixture is heated through and turn off burner.HINT: I like to use rotisserie chicken. But you can certainly use your boiled or baked chicken. Spread 1/4 of the chicken mixture into bottom of 9 x 13 baking dish evenly. Layer 1/2 of the tortilla strips over the chicken mixture. Spread 1/2 of what's left of the chicken mixture over the tortilla strips evenly. Sprinkle with 1/2 of the cheese. Layer rest of the tortilla strips over cheese evenly. Place rest of chicken mixture over tortilla strips. Sprinkle rest of cheese over chicken mixture.
Cover baking dish with foil and bake for 40 minutes. Remove foil and bake an additional 5-10 minutes until cheese is melted and mixture is bubbly. Let sit for 5-10 minutes before serving. Enjoy.
HINT: Spray bottom of foil before covering dish so the cheese doesn't stick to foil.