King Ranch Chicken

We chose this recipe this week because it looked perfect for a family night or a potluck dinner.  Onions, peppers, chicken, and cheese blend perfectly with cream of mushroom soup and a variety of spices and most of the ingredients we already had on hand.

Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chilies
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

How to Make It

1. Saute 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.
2. 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 2/3 cup cheese. Repeat layers twice.
3. Bake at 350° for 30 to 35 minutes.
4. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

We did make our own cream soup for this recipe and did not have a can of the diced tomato with green chilies, but I not think that is why THIS IS NOT A KEEPER recipe in our house. This dinner was boring, bland and did just not taste good.  We do not recommend it. 

Where did we find this? www.myrecipes.com