Monday, March 12, 2012

King Ranch Chicken Casserole

**This recipe is adapted from a recipe from my friend Nancy. I will leave you her recipe too, and you can decide how you would like to make it. I ended up just using canned diced tomatoes because her recipe called for salsa and chopped tomatoes. I was just too lazy to chop a tomato. :) Then, I wanted to cut back on some of the calories and see what it would taste like without the sour cream. My family thought it was good. I always liked this recipe growing up. My mom would make one that was very similar, but I never had the recipe. Thanks Nancy for having one!**

King Ranch Chicken Casserole

2 cups cubed or shredded chicken
1 can cream of chicken soup
1 10oz can diced tomatoes with green chiles
1/4 cup milk
1 cup grated cheddar cheese
Tortilla Chips or Dorito chips
**Adding some chopped onion and bell pepper to the soup mix could be an option too, I just didn't have any.

In a small bowl, add the soup, tomatoes and milk.

In an 8x8 baking dish, place about 1 1/2 cups of very lightly crushed tortilla chips (They should still be decent sized pieces, just not as large as right out of the bag)

Then layer 1 cup of chicken over the chips. Pour 1/2 of the soup mixture over the chicken. Layer again 1 1/2 cups lightly crushed tortilla chips, chicken and soup mixture.

Bake at 400 for about 30 minutes. Remove from oven and sprinkle the 1 cup of cheese and about 1/2 cup of crushed tortilla chips over top. Place back in oven for about 10 minutes.


Nancy's Recipe
1 can cream of mushroom
3/4 cup pace picante salsa
3/4 cup sour cream
1TB chili powder
2 medium tomatoes chopped
3 cups cooked and cubed chicken
12 corn tortillas cut into 1 inch pieces
1 cup shredded cheddar cheese

Mix soup, salsa, sour cream, chili powder, tomatoes, and chicken.

In a shallow 2 qt casserole dish, layer half the tortilla pieces, then top with 1/2 the chicken mixture. Repeat layers. Sprinkle with cheese.

Bake at 350 degrees for 40 minutes.

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