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Thursday, March 27, 2014

King Ranch Chicken Casserole

This is a tasty tortilla creamy chicken cheesy casserole is so good and very popular everywhere you go, so make one up today for your family or next gathering and Enjoy

What you Need:
makes 8 servings
 1 tablespoon vegetable oil
 1 large onion, diced
 1 bell pepper, diced
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
 1 cup chicken broth
 3 tablespoons sour cream
 2 teaspoons ground cumin
 1 teaspoon ancho chile powder
 1/2 teaspoon dried oregano
 1/4 teaspoon chipotle chile powder
 1 cooked chicken, torn into shreds or cut into chunks
 8 ounces shredded Cheddar cheese
 10 corn tortillas, cut into quarters

How to make it
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in
hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes,
chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together
in a large bowl and stir until sauce is well-combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the
chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese.
Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas,
and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese,
remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven
temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more

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