King Ranch Casserole
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 284.1
- Total Fat: 15.2 g
- Cholesterol: 60.1 mg
- Sodium: 927.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.8 g
- Protein: 21.4 g
View full nutritional breakdown of King Ranch Casserole calories by ingredient
Introduction
Chicken and Veggie Casserole with cheese and a bit of spice! Chicken and Veggie Casserole with cheese and a bit of spice!Number of Servings: 9
Ingredients
-
2 cups of chicken
1 large can of cream of mushroom soup
1 large can of cream of chicken soup
1 bag of California Mix Veggies (or veggies of choice)
1 can of Rotel
Chili powder
Salt
Pepper
Garlic
1 can of Mushroom pieces
8 oz. shredded cheese of choice
Tips
You can substitue any of the ingredients for your own ingredients, such as low fat or low cal, 2 % cheese, etc. I just put the basics in this recipe. It is always so delicious! Enjoy!
Directions
Boil chicken and debone. Add cream of mushroom, cream of chicken, rotel, garlic, chili powder, salt, pepper, and mushroom pieces in a large pot. Bring to a boil stirring often so not to scorch. Once it comes to a boil, add chicken and veggies. Cook on medium low just until the veggies become tender.
While the veggies are cooking, break the tortillas into four equal parts. Warm about 2-3 tbsp of olive oil in a skillet.
Place the corn tortilla pieces in the olive oil just until they are soft. Do not cook them too long or they will become hardened. Once they are soft, layer the bottom of your 9x13 pan.
Add the vegetable and chicken mixture. Top with shredded cheese.
Layer the soft tortillas once again on the cheese, add the rest of the vegetable mixture.
Top with cheese.
Cover with foil, bake at 350 for about 20-30 min, or until cheese is melted.
Serving Size: Makes 9-12 servings (1-1/2 cups)
Number of Servings: 9
Recipe submitted by SparkPeople user TIFFANYSIEFKEN.
While the veggies are cooking, break the tortillas into four equal parts. Warm about 2-3 tbsp of olive oil in a skillet.
Place the corn tortilla pieces in the olive oil just until they are soft. Do not cook them too long or they will become hardened. Once they are soft, layer the bottom of your 9x13 pan.
Add the vegetable and chicken mixture. Top with shredded cheese.
Layer the soft tortillas once again on the cheese, add the rest of the vegetable mixture.
Top with cheese.
Cover with foil, bake at 350 for about 20-30 min, or until cheese is melted.
Serving Size: Makes 9-12 servings (1-1/2 cups)
Number of Servings: 9
Recipe submitted by SparkPeople user TIFFANYSIEFKEN.