The F.U.N. Place Recipe Box Archives

King Ranch Chicken

1 large (about 3-pound) chicken, stewed, skinned, boned and cut into bite-size pieces or 2-3 cups cooked chicken pieces
1 large each chopped: onion and green pepper
1 10 oz count corn tortillas
Hot chicken stock
1/2 pound cheddar cheese (grated)
1 1/2 teaspoons chili powder
garlic salt to taste
1 (10 3/4 ounce) cream of chicken soup and
1 (10 3/4 ounce) cream of mushroom soup
1 (10 ounce) can tomatoes with green chilis crushed (Rotel)

Preheat oven to 350. combine chicken, onion, and green pepper. Dip tortillas in hot stock
long enough to soften them. In shallow 3-quart buttered casserole, layer chicken mixture and tortillas
alternately, beginning with chicken and ending with tortillas. Top with cheese and sprinkle
with chili powder and garlic salt.

Add on top in this order: Chicken soup, mushroom soup, and tomatoes.

Bake 350 for 30-45 minutes

Posted by Homebound on September 25, 1997

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