King Ranch Chicken

17.09.2008 | Author: Cook | Posted in Mexican
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King Ranch Chicken


Servings: 10
Ingredients: 

  • 3 lb Chicken
    • 

  • Salt
    • 

  • Pepper
    • 

  • 1    Bay Leaf
    • 

  • 1 c  Green Pepper; chopped
    • 

  • 1 c  Onion; chopped
    • 

  • 1/2 c  Butter or Margarine
    • 

  • 2 cn Cream of Chicken Soup
    • 

  • 2 cn Cream of Mushroom Soup
    • 

  • 10 oz RO*TEL Tomatoe W/Green Chili
    • 

  • 12    Corn Tortillas; crumbled in
    • 

  • - bite sized pieces
    • 

  • 1 1/2 c  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, 13×9′,
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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