King Ranch Chicken
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.
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
  1. 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.
  2. Melt butter in pan. Chop onion and bell pepper and add to butter. Saute until soft.
  3. In a large bowl mix sauteed onion and bell pepper along with cream of soups and Rotel tomatoes. Add chicken.
  4. Spray 9 x 13 inch casserole dish with non-stick spray.
  5. Cut or tear several corn tortillas and layer on bottom of dish.
  6. Spoon a layer of chicken/soup mix.
  7. Cut about ¼ block of Velveeta cheese in cubes and place on top of chicken/soup mixture.
  8. 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.
  9. 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/