King Ranch Chicken Casserole

Prep Time: 35 minutes
Cook Time: 35 minutes
Yield: Makes 6 to 8 servings - (Cara's note: I split this into two smaller casseroles. Eat one and freeze one.)

Ingredients

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles (Cara's note - I use mild Rotel. The original is too spicy for the kids)
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar cheese, divided (I use a ton more. Create a pretty thick topping.)

Preparation

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 2 months, if desired. Thaw in refrigerator overnight, and bake as directed.

Southern Living, NOVEMBER 2000