Friday, October 14, 2016

King's Ranch Casserole

Fall brings out the need for comfort foods as the weather begins to change.
Tonight, called for King's Ranch Chicken Casserole.

3-4 lb. chicken, cooked, deboned & shredded
or I use 1 rotisserie chicken skinned, deboned & shredded
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream (I use reduced fat)
1/2 lb. cheddar cheese, grated
1/2 lb. Monterray Jack cheese, grated
1 package corn tortillas chips
1 can Ro-Tel tomatoes and green chiles ( 1 large jar chunky Pace Medium heat salsa)
1 or 2 small cans diced green chiles
Mix chicken, onion, soups, sour cream, salsa or Rotel tomatoes, & diced green chiles. 
Layer: 2 cups, slightly crushed tortilla chips, 1/2 of the chicken mixture. 1/2 of each cheese. Repeat layers. Cover with foil & 
Bake at 350 for 30-40 minutes, remove foil & bake 10 additional minutes. 

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