King ranch chicken 2

Yield: 10 Servings

Measure Ingredient
3 pounds Chicken
\N \N Salt
\N \N Pepper
1 \N Bay Leaf
1 cup Green Pepper; chopped
1 cup Onion; chopped
½ cup Butter or Margarine
2 cans Cream of Chicken Soup
2 cans Cream of Mushroom Soup
10 ounces RO*TEL Tomatoe W/Green Chili
12 \N Corn Tortillas; crumbled in bite sized pieces
1½ cup Cheddar Cheese; shredded

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces.

In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9", arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese is browned. Serves 10-12. May be frozen before or after baking.

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