King Ranch Chicken
- Number of Servings: 9
Ingredients
1 (3 to 3.5 lb) chicken or 3 to 3.5 lbs chicken pieces1 large onion, chopped2 ribs celery1 green bell pepper, choppedsalt/pepper to taste1 (10 3/4 oz) can cream of mushroom soup1 (10 3/4 oz) cream of chicken soup8 oz grated cheddar cheese1 (12 count) pkg CORN tortillasChili powderGarlic Salt1 (10 oz) can of Ro-Tel Original (or mild) diced tomatoes and green chilies, undrained
1 - Boil Chicken until tender in water with chopped onion, celery, bell pepper and salt and pepper to taste. Reserve stock, but remove chicken and veggies. Cool slightly and cut chicken into bite sized peices.
2 - Combine soups and grated cheese. just before assembling casserole, soak the tortillas in boiling stock for just a second (they will fall apart if they are soaked any longer; this part is optional)
3 - Spray a 9X13 inch baking dish with non stick spray. Start layering casserole in this order: first half of the toritllas, half of the chicken and veggies, and then sprinkle, to taste, with chili powder and garlic salt, then half the soup mixture. Repeat with another layer, ending with the soup misture.
4 - Next cover the top of the casserole with undrained Ro-Tel tomatoes and Green Chilies. Juices in the casserole should be about half the depth of the dish; if not, add a little more chicken stock.
5 - Bake uncovered at 350 degrees for 30 minutes or until lightly browned and blubbly.
Number of Servings: 9
Recipe submitted by SparkPeople user LNEWSOM.
2 - Combine soups and grated cheese. just before assembling casserole, soak the tortillas in boiling stock for just a second (they will fall apart if they are soaked any longer; this part is optional)
3 - Spray a 9X13 inch baking dish with non stick spray. Start layering casserole in this order: first half of the toritllas, half of the chicken and veggies, and then sprinkle, to taste, with chili powder and garlic salt, then half the soup mixture. Repeat with another layer, ending with the soup misture.
4 - Next cover the top of the casserole with undrained Ro-Tel tomatoes and Green Chilies. Juices in the casserole should be about half the depth of the dish; if not, add a little more chicken stock.
5 - Bake uncovered at 350 degrees for 30 minutes or until lightly browned and blubbly.
Number of Servings: 9
Recipe submitted by SparkPeople user LNEWSOM.
Nutritional Info Amount Per Serving
- Calories: 246.3
- Total Fat: 9.5 g
- Cholesterol: 31.9 mg
- Sodium: 618.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.9 g
- Protein: 13.2 g
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