King Ranch Casserole
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 1 | medium |
onions
chopped |
|
| ¾ | cup |
celery
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
cream of mushroom soup
|
|
| 12 | each |
flour tortillas
cut in pieces |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | can |
tomatoes, canned
rotel |
|
| 1 | cup |
cheddar cheese, very old, sharp
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 1 | medium |
onions
chopped |
|
| 177 | ml |
celery
chopped |
|
| 5 | ml |
salt
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
cream of mushroom soup
|
|
| 12 | each |
flour tortillas
cut in pieces |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | can |
tomatoes, canned
rotel |
|
| 237 | ml |
cheddar cheese, very old, sharp
|
*
|
Directions
Boil chicken, onion, celery and salt until chicken is tender.
Remove chicken from broth and cool, remove bones, chop chicken.
Boil broth down to 1½ cup and add soups and mix.
Preheat oven to 350℉ (180℃).
Arrange tortillas in pieces in bottom of buttered 8x12 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 and bake 35 to 40 min.
Remove from oven and remove foil.
Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.
