We Texans, like most Americans, love our casseroles. Though what usually sets a Texan casserole apart from its neighbors is the spices used. Not shy with the peppers, most Texan casseroles have a bit of a kick. And one of the most popular casseroles we make is King Ranch Chicken Casserole, a soft, slightly spicy, cheesy mixture of tomatoes, corn tortillas, chicken, cream and peppers. It goes down easy and is the ultimate comfort food.
King Ranch Chicken is basically an enchilada casserole, but it’s creamier than most.
 
So if you’re looking for an easy yet tasty meal, why not tuck into a heaping, pleasing plate of King Ranch Chicken? Your mouth, as well as your friends and family, will thank you.
 
What You Need!!!
1 cooked 2 1/2 pound fryer –  shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Make It!!!!
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

 
NOTE: You can always buy a roasted whole chicken at your local market, and then just shred it. That is work, so I just baked boneless chicken breasts and shredded it. Make it SIMPLE!
 
If you don’t like bell peppers, just omit it, you can always add IF you like a poblano pepper chopped, which I added this in addition.

Buon Appetito Always~ Mangia!!!!

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