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King Ranch Chicken

List of Ingredients




King Ranch Chicken
3-4 lbs. chicken
1 onion
1-2 ribs celery
Salt and pepper
1 onion, chopped
1 large bell pepper, chopped
1 can mushroom soup
1 can cream of chicken soup
1/2 lb. Cheddar cheese, grated
Chili powder
Garlic Salt
1 package flour tortillas
1 can Rotel tomatoes and chilies, undrained

Boil chicken until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite size pieces and reserve all stock. Chop onion and bell pepper, combine soups and grate cheese. Start layering casserole in a 9x13 inch baking dish in this order: tortillas (dipped in stock), chicken, onion, bell pepper, sprinkling to taste with chili powder and garlic salt, soup mixture and cheese. Repeat the layers, being sure the tortillas are oozing with the stock. Cover the casserole with the Rotel tomatoes and all the juice. Juices in the casserole should be about half the depth of the dish, if not add a little more stock. May be made and frozen several days ahead, but always make at least one day ahead and refrigerate so that the flavors will blend. Bake casserole uncovered at 375 degrees for 30 minutes.




Recipe