Sunday, September 4, 2011

King Ranch Chicken

(makes two 8 x 8 pans)
1 cup onions, diced
1 cup green bell peppers, diced
1/4 cup butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb cheddar cheese, shredded
2 cups cooked chicken, diced
1 can tomatoes with green chiles
1 clove garlic (minced)
2 Tbsp chili powder
1 Tbsp chicken broth
12 corn tortillas (torn in quarters)

In a large pan, saute onion & bell pepper in butter.  Add soups, tomatoes & chiles, garlic, chili powder, & chicken broth.  Line bottom of 13 x 9" pan (or two 8 x 8) with pieces of tortialls.  Spread half the chicken over the tortillas & top with half the sauce, then half the cheese.  Cover with another layer of torn tortillas, & repeat the chicken, sauce & cheese layers.  Cover & freeze.

To serve:
Thaw.  Bake at 350 for 30 minutes, or until bubbly.

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