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King Ranch Chicken Casserole

Ingredients
  • No Stick Cooking Spray
  • Vegetable Oil
  • 1 Green Bell Pepper
  • 1 Large Yellow Onion
  • 1 Can Condensed Cream of Chicken Soup (10.75 oz)
  • 1 Can Condensed Cream of Mushroom Soup (10.75 oz)
  • 3 cups Chopped Cooked Chicken Breast
  • 8 Corn 8 Tortillas - 6 inch round - Cut into bite-size pieces
  • 1 Small Can of Green Chillies
  • 2 cups Shredded Cheddar Cheese (More if desired)
  • 1 Can Whole Corn
  • 1 Can Ro-Tel Tomatoes (Use Original for a mild dish, and Hot for more kick.
Instructions
  1. 1
    Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.
  2. 2
    Add a little Canola Oil to a large saucepan over medium heat (Have used a WOK which works well) . Add bell pepper and onion; cook and stir about 5 minutes or until tender.
  3. 3
    Remove peppers and onions and place into a bowl.
  4. 4
    Place chicken in pan and cook until done. (Does not take long)
  5. 5
    Add Peppers, Onions, Soups (Both cans), undrained tomatoes, corn (optional) to the chicken and heat mixture until warm.
    NOTE: Canned Soup is very thick and needs to be thinned by adding water. Add water to desired thickened consistency.
  6. 6
    Layer on-half each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers. Bake uncovered 40 minutes or until hot and bubbly.
Read it online: https://kitchen.de-santo.us/recipe/king-ranch-chicken-casserole/