Recipe: King Ranch Chicken

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Yield: 1 Servings

      4    Skinned and boned chicken
           -- breast halves

1/4 ts Salt
1/4 ts Pepper

      2 tb Butter or margarine
      1    Green pepper, chopped
      1 md Onion, chopped
      2 cn (10oz) diced tomatoes with
           -- green chiles, undrained
      1 cn (10 3/4oz) cream of mushroom
           -- soup, undiluted
      1 cn (10 3/4oz) cream of chicken
           -- soup, undiluted
     12    Corn (6 inch) tortillas, cut
           -- into quarters
      2 c  (8 oz) shredded Cheddar
           -- cheese

Here's tasty casserole recipe that I found in _Southern Living 1995 Annual Recipes_. I tried this last night and it tasted fabulous!:) Plus it's easy to make and is composed mostly of common ingredients.

Sprinkle chicken with salt and pepper; place in a 13x9x2 inch basking dish. Bake at 325F for 20 minutes or until done; cool. Coarsely chop chicken, and set aside.

Melt butter in a large skillet over medium heat. Add chopped pepper and onion, and cook, stirring mixture constantly, until vegetables are crisp-tender. Remove from heat, and stir in chicken, tomatoes with green chiles, and soups.

Place one-third of tortilla quarters in bottom of a lightly greased 13x9x2 inch baking dish;; top with one-third chicken mixture, and sprinkle evenly with 2/3 cup shredded Cheddar cheese. Repeat layers twice, reserving remaining 2/3 cup cheese.

Bake at 325F for 35 minutes; sprinkle with reserved cheese, and bake 5 additional minutes. Let stand 5 minutes before serving.

Yield: 6 to 8 servings.

Posted to Recipe Archive - 22 Sep 96

submitted by: bohemia@felix.TECLink.Net

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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