King Ranch Chicken Casserole

Hello, everyone! I am so behind on my posts I’m getting a little overwhelmed. SO! I’m going to have to shove three new recipes into one posting J I started off this week making a recipe my grandmother gave me in a recipe book for my bridal shower. It is definitely comfort food and sooo delicious! Casseroles are my guilty cooking pleasure… I would cook casseroles every single day (which is one of the main reasons for my blog)! This one is called King Ranch Chicken Casserole and it is amazing served over rice!

King Ranch Chicken Casserole

2 Tbs. butter

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

4 c. cooked chicken, chopped

1 can cream of chicken soup

1 can cream of mushroom soup

1 (10 oz) can Rotel tomatoes

1 tsp. chili powder

1 tsp. ground cumin

1 package of tortillas (some people use tortilla chips)

2 c. cheddar cheese, grated

1. Preheat oven to 325 degrees. Melt butter in a stock pot. Add onions and peppers and sauté until tender, about 8 minutes. Stir in chopped chicken, chicken soup, mushroom soup, Rotel tomatoes, chili powder, and cumin. Continue stirring for about 3 minutes until everything is heated through.

2. Slice tortillas into 1” to 2” strips and line the bottom of a 13x9 casserole dish. Layer half of the chicken mixture and half of the cheese. Repeat layers, ending with cheese.

3. Bake uncovered for 45 minutes or until heated through. Don’t pull the casserole too soon or the tortillas won’t be soft. If you’re in a hurry, you can dip them in water for a few seconds to soften before lining the casserole dish J