King Ranch Chicken Casserole
If you’re watching your fat intake, just substitute low-fat soups for the full-fat version, and use baked tortilla chips.
Ingrediënten
Makes 6 to 8 servings / Prep: 35 min., Cook: 5 min., Bake: 35 min.
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken
- 1 10¾-ounce can cream of chicken soup, undiluted
- 1 10¾-ounce can cream of mushroom soup, undiluted
- 1 10-ounce can diced tomatoes and green chiles, undrained
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 12 6-inch corn tortillas
- 2 cups 8 ounces shredded Cheddar cheese, divided
Instructies
- Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
- Stir in chicken and next 7 ingredients; remove from heat.
- Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
- Top with one-third of chicken mixture and ⅔ cup cheese.
- Repeat layers twice.
- Bake casserole at 350° for 30 to 35 minutes.
Notes / Tips / Wine Advice:
To Make Ahead:
Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight; let stand at room temperature 20 minutes, and bake as directed.--------------------------------------------------------------------------------------------------
