Author: Tracy Wellmann
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
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.
- 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
- 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.
Recipe by {Country Charm} by Tracy at https://www.countrycharmbytracy.com/creamy-king-ranch-chicken/
3.2.2265