King Ranch Chicken

I know casseroles seem to be so yesterday but I still love them. First, they?re convenient and I don?t have to make a lot of additional sides. Plus, they usually go a long way. A casserole can last two days for the two of us. And finally, they just taste good. My biggest issue with casseroles? I just can?t seem to take a very good picture of them. 

King Ranch Chicken is one of those dishes that doesn?t take a lot of effort, and doesn?t require a lot of extra seasonings, but still tastes so good! I haven?t made it in over a year and I can?t remember why. It?s definitely going in my rotations more often!

There are lot of variations and recipes for this casserole and I got mine so long ago offline that I can?t remember where I found it.

My casserole dish was too big so my casserole came out thin. If you?re following this exact recipe (measurement wise) then I would recommend using a 9x9 dish to get a thick casserole.

King Ranch Chicken
Source: A website ages ago

2-3 chicken breasts, boiled and shredded
1 green bell pepper, diced
½ white onion, diced
1 can cream of mushroom soup
1 can rotel tomatoes
salt and pepper
6-7 corn tortillas torn into pieces (you may need a few more if you run out so have a few on hand)
1/3 cup of Mexican blend cheese, grated

Preheat oven to 325 degrees.
Saute onions and peppers with salt and pepper for 2-3 minutes.
Add the soup and tomatoes and chicken and cook on medium low for another 2-3 minutes (or until soups are heated through).
Layer a greased casserole dish with a bottom layer of shredded tortillas. Pour 1/3 of the soup mixture over the tortillas. Create another layer of tortillas with another 1/3 of the soup, and one last layer of tortillas and then the rest of the soup.
Top the casserole with cheese and bake, uncovered for 20-25 minutes (or until cheese is melted and bubbly).
I would recommend that you let this sit for at least five minutes, otherwise it will be really soupy.