One of my favorite casseroles to make for my family is King Ranch Chicken. Yum!
You may have a recipe for it but wanted to share mine with you.
What sets this recipe apart from all others is the rich creamy cheesy taste.
No secret ingredient really? Just Velveeta cheese along with Cheddar cheese.
Keeping things real here….we are using our “finest” china aka paper plates and my son set the table so he chose the construction place mats. Sorry….I didn’t preplan a photo prop. 🙂 🙂
King Ranch Chicken
Prep time
Cook time
Total time
What sets this popular casserole apart from other recipes is I use Velveeta cheese as well as Cheddar cheese. It makes the casserole rich and creamy.
Author: Tracy Wellmann
Recipe type: Casserole
Serves: 8-10
Ingredients
- 4 large boneless chicken breasts
- 1 small onion
- 1 large bell pepper
- ½ stick butter or margerine
- 2 (10.5 oz.) cans Cream of Chicken soup
- 2 (10.5 oz) cans Cream of Mushroom soup
- 1 can Rotel Tomatoes with green chilies
- corn tortillas
- ¾ block Velveeta Cheese
- 2 cups shredded Cheddar Cheese
- salt & pepper
Instructions
- Cook chicken breasts until done. I use salt & pepper and Mrs. Dash seasoning when cooking my chicken. Allow to cool and shred using two forks or I use my Kitchen aid mixer and "flat beater" tool to shred the chicken. Works great and in a few seconds my chicken is ready to use.
- Melt butter in pan. Chop onion and bell pepper and add to butter. Saute until soft.
- In a large bowl mix sauteed onion and bell pepper along with cream of soups and Rotel tomatoes. Add chicken.
- Spray 9 x 13 inch casserole dish with non-stick spray.
- Cut or tear several corn tortillas and layer on bottom of dish.
- Spoon a layer of chicken/soup mix.
- Cut about ¼ block of Velveeta cheese in cubes and place on top of chicken/soup mixture.
- Continue to layer corn tortillas, chicken/soup mixture, cubes of Velveeta ending with the Velveeta on top. Sprinkle shredded Cheddar cheese on top of Velveeta.
- Bake at 375 degrees uncovered for 35-45 minutes or until bubbly.
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