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Matthan’s Favorite King Ranch Chicken Casserole

4 pounds chicken breast, cooked and diced*
6 Tablespoons chicken stock
12 corn tortillas
1 can cream of mushroom soup
1 can cream of Chicken Soup
1 cup green peppers or chilies (diced)
1 cup onions (chopped)
1Tablespoon chili power
1 pound blend (4 cups) of shredded cheddar, asadero, queso quesadilla and Monterey Jack cheeses
(Kraft's Mexican Style Four Cheese®)
½ of a 10 oz. can of Rotel® tomatoes, drained (with or without green chilies)

Simmer chicken until tender, save stock. Dice chicken meat. Spray casserole dish with cooking spray.
Cut corn tortillas into quarters. Line bottom and sides of casserole dish with half of the quartered corn
tortillas.

Sprinkle 3 Tablespoons of chicken stock over the bottom layer of tortillas. Combine soups, onions,
green chilies (or green pepper), chili powder and Rotel® tomatoes in large bowl. Stir to mix
ingredients. Pour half of mixture, half of chicken and half cheese on tortillas.

Make a second layer of the remaining tortilla quarters. Add 3 Tablespoons chicken broth. Add
remainder of the chicken soup mixture and cheese.

Bake at 350 degrees F for 45 minutes. Serve with tortilla chips, guacamole, salsa, fresh green salad
and cornbread for a hearty, satisfying meal.

*As an option, you can use the meat from a whole roasted chicken and 6 Tablespoons of canned
chicken broth.

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