King Ranch Chicken Casserole
Print RecipeIngredients
- About 4 lbs cooked chicken breasts or whole de-boned, chopped or shredded, your choice.
- 1 large yellow onion diced
- 1 10.5 oz can cream of mushroom soup
- 2 bell peppers diced
- 1 1/4 Cup vegetable broth
- 1 10 oz can jalapeño slices add more if you like, chopped
- 3 chipotle peppers in adobo sauce chopped
- 1 10 oz can diced tomatoes with green chilies
- 2 medium tomatoes 1 chopped, 1 sliced, divided
- 1 lb shredded cheese sharp cheddar or Mexican Blend… whatever floats your boat.
- 12 corn tortillas or a bag of corn tortilla chips
Instructions
- In a large skillet over medium high heat drizzle 1 Tbsp olive oil: add the onions, peppers, jalapeños, chipotle peppers and tomatoes. Cook until the onions become slightly translucent and your kitchen smells like heaven. Add the soup, broth and chicken. Bring to a slow simmer. Add Spices. Bring to a slow bubble, stirring occasionally. The mixture should be hot.
- In a large baking dish (9x13) place a layer of slightly broken tortilla chips or tortillas, top with a layer of the ‘mixture’. Cover with cheese.
- Repeat the layers until done and topped with cheese
- Add fresh sliced tomatoes and jalapeños on top before baking
- Bake uncovered at 375° for about 30 minutes or until the cheese melts into bubbling golden goodness.
Servings: 12 servings