King Ranch CasseroleSubmitted by: MELISSAB401
IntroductionChicken with tortillas and cheese casserole Chicken with tortillas and cheese casserole
4 Chicken Breasts, boneless & Skinless
1 green pepper, chopped
1 onion, chopped
2 cans Rotel tomatoes & green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
6 corn tortillas
2 cups shredded cheese
Spray non-stick skillet with Pam. Saute onion and green pepper until crisp tender. Combine onion, green pepper, shredded chicken, tomatoes and soups in a large bowl.
Quarter tortillas. Line bottom of 13 x 9 pan with 1/3 of tortillas. Top tortillas with 1/3 of the chicken mixture. Cover mixture with 2/3 cup cheese. Repeat 3 times saving the last 2/3 cup cheese for later.
Bake at 350 for 35 minutes. Sprinkle the remaining cheese over the top. Bake an additional 5 minutes until cheese melts.
Let stand 5 minutes before serving.
Makes about 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user HOCKEYMOM401.
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Member Ratings For This Recipe
The family literately devoured it!
I tweaked the recipe a little.
I used 1 can of rotel instead of 2.
I used 1 can of chopped tomatoes.
I used 1 small can of green chilies.
I boiled the raw chicken in 1 tsp of cumin,1 tsp of lemon and pepper, and 1 tsp of olive oil for about 40 minutes on a low - 12/20/11
I've made this for 30 years! It's great. I use gluten free bouillon cubes, fresh mushrooms, 1/2 and 1/2 to make the "creamed soups" and add minced garlic, crushed cumin, and a bit of chili powder. You can use low fat cheeses, etc. to lower the calorie count like Cheddar, Jack, Asiago, etc. Enjoy! - 5/1/08