The other night Andy and I had our evening planned to work in the garden, so Blair was head chef for the night. She decided on King Ranch Chicken Casserole with a salad on the side. It was quick, easy and very delicious. She used her recipe which included (small flour) tortilla shells. The version I've used for over 20 years calls for tortilla chips. Either way, you can't go wrong.
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 can Rotel tomatoes
- 1 can green chilies, chopped
- 1 pack tortilla shells (or tortilla chips)
- 1 large onion chopped
- 2 cups cheddar cheese
- 1 pack boneless, skinless chicken breasts or thighs stewed and shredded
Preheat oven to 350 degrees.
In a large bowl, mix soups, broth, tomatoes and chilies until well blended. (I like to add a pack of taco seasoning to this mixture for even more flavor!) Stir in chopped onion and shredded chicken.
Spray the bottom and sides of a large casserole dish. Layer half of: the tortillas, chicken and soup mixture and cheese. Repeat a second layer.
Bake in oven for 45 minutes.