King Ranch Chicken

1 large chicken fryer, boiled, de-boned and cubed–save broth
1 large onion, chopped
1 large green pepper, chopped
1 pkg. corn tortillas
1/2 lb. cheddar cheese, grated
1 1/2 t. chili powder
1/4 t. garlic powder
1/2 t. salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro*tel tomatoes with green chilies, crushed

Flickr Photo by Leoslo

Flickr Photo by Leoslo

In a large mixing bowl, combine chicken, 1 c. chicken broth, onion, green pepper, chili powder, garlic, salt, cream of mushroom soup, cream of chicken soup, and Ro*tel.

In a large baking dish, layer tortillas (softened by dragging them through the warm chicken broth first), chicken mixture and cheese. Layer three times and top with cheese. Bake at 350 degrees for 35 minutes. Serves 8. From my dear friend Dana’s mom, Loretta.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

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