Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Fryer chicken |
| 1 medium | Onion chopped |
| ¾ cup | Chopped celery |
| 1 teaspoon | Salt |
| 1 can | Cream of chicken soup |
| 1 can | Cream of mushroom soup |
| 12 | Tortillas cut in pieces |
| 1 | Chopped green pepper |
| 1 can | Ro-tel tomatoes |
| 1 cup | Sharp cheddar cheese |
Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas.
KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-½ c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.