If you've never had King Ranch Chicken Casserole, you've been missing out. This is my absolute favorite casserole. Yum it up and give it a try for tonight's dinner. You won't regret it.
Enjoy!
Ingredients:
4 to5 boneless skinless chicken breast, poached and chopped (RESERVE 1/2 CUP STOCK FOR CASSEROLE!)
2 tablespoons butter
1 medium onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 celery ribs, diced
1 8 ounce package fresh mushroom, sliced
2 garlic clove, minced
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, (Rotel or any brand), (Do Not Drain)
½ teaspoon salt
½ to 1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder
2 cups grated sharp Cheddar cheese
18 to 20 6-inch corn tortillas, cut into 1/2-inch strips
Directions:In a Dutch oven or stock pot, bring chicken to a boil over medium-high heat; reduce heat to low. Cover and simmer for about an (1) hour or until chicken is no longer pink when split open and juices run clear. Remove chicken, cool and chop. Reserve about 1/2 cup of chicken stock. Save the remaining broth for other meals or soup and freeze.
Preheat oven to 350°.
In a large skillet, melt butter over medium high heat. Add onion, bell peppers, celery, mushrooms and garlic and cook until tender, 5 to6 minutes. Stir in reserved 1/2 cup chicken stock, soups, diced tomatoes and chiles and seasonings. Cook, stirring occasionally, for about 8 to 10 minutes. Add in chopped chicken.
In a 9 X 13 casserole dish, Layer all ingredients, starting with soup/chicken mixture and alternating with tortilla strips and then cheese. Bake (covered for the first 50 minutes and then uncovered for the last ten minutes.)until bubbly at 350 for 50 to 60 minutes.
Serve hot with sliced avocados and sour cream.
