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Here it is! The first casserole of the “season.” I don’t know about you, but I rarely “think casserole” during the summer. Now that Fall is here in full force, I’ve got a few casseroles on my mind.

This recipe is another family favorite. I originally got it from Beth Moore; this dish happens to be a specialty her husband likes to make for their family. I’ve changed it an eensy weensy bit but didn’t want to stray too far from the original. Why change a really good thing?

King Ranch Chicken
1/4 c. butter
1 large green pepper, chopped
1 medium onion, chopped
1 can cream of mushroom soup
2 cans cream of chicken soup
1 can Ro-Tel
1/2 c. salsa verde
4 c. cooked chicken breast, shredded or cubed
14 corn tortillas, cut in fourths
3 c. cheddar cheese, shredded

Preheat oven to 350 degrees. In a large skillet, saute onion and pepper in butter until soft – about 5 or 6 minutes. Add soups, Ro-Tel, chicken and salsa, stirring until well blended. Cook over medium high heat for 5 minutes. In a 13X9X2 baking dish (or even a little deeper dish if you have it), alternate layers of tortillas, soup mixture and cheese, ending with cheese on top. Bake 30 minutes until hot and bubbling. Let stand 5 minutes before serving. Garnish with cilantro or even sour cream if so desired! Serve with a green salad!

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