#2 King Ranch Casserole



This is not the greatest picture--much better in real life.

Taste: 4/5

Leftover-ability: 5/5 this made a great leftover.  I honestly don't think I could've tasted the difference between a re-heated serving or a serving fresh from the pan.

Ease of preparation: 5/5 (chicken was already cooked ahead)

Brit rating:  Hated it.  Within 2 bites, the rest was being pushed into the garbage can.

Changes:  I didn't have diced tomatoes with green chiles, so I used plain diced tomatoes and added jalapenos to my portion

****Do not cook at 300 for 20 mins.  Increase temp to 350 for 35-40 mins.  It was barely warm and the chicken wasn't heated through****

King Ranch Chicken Casserole 

Ingredients

·                                1 (3 pound) chicken, boiled and deboned

·                                1 (14.5 ounce) package tortilla chips

·                                1 (10 ounce) can diced tomatoes with green chile peppers

·                                1 (10.75 ounce) can condensed cream of chicken soup

·                                1 (10.75 ounce) can condensed cream of mushroom soup

·                                1 onion, chopped

·                                3 cups (750g) shredded Cheddar cheese

Directions

1.                      Preheat oven to 300 degrees F (150 degrees C.)

2.                      Layer the chips in a 9x13 inch casserole dish.

3.                      Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.

4.                      Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

 

 

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