Kathy’s King Ranch Casserole

Kathy’s King Ranch Casserole


Make Kathy's King Ranch Casserole for a Texas-sized meal. A rich and flavorful Tex-Mex favorite. I first had this delicious casserole at my sister Kathy’s house in Kingwood, TX around 2016. The recipe is hers and posted with permission. 

Kathy’s King Ranch Casserole



Cook time: 25 Min  Prep time: 15 Min  Serves: 6-8, depending on serving size.
Ingredients
2 c cooked chicken, shredded
1 medium onion, chopped
2 Tbsp cooking oil
2 can cream of chicken (or mushroom) soup
2 can rotel tomatoes & chilies
1 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cumin
12 6 inch corn tortillas, cut into eighths
8 oz shredded cheddar (or other) cheese
Directions
1. If you need to cook chicken, gently poach it in 2 inches of water in a covered saucepan for about 30-35 minutes, or until done. Shred when it’s cool enough. If you’re using rotisserie or leftover chicken, skip this step, except the shredding part.
2. Preheat oven to 350°F. Spray a 13 X 9” baking dish with cooking spray and set aside.
3. In a large skillet or dutch oven, sauté the chopped onion in a little oil until lightly browned, then add chicken, soup, Rotel, and the spices. Cook over medium heat until bubbly, stirring often.
4. While the soup mixture is cooking, cut up the tortillas with a pizza cutter.
5. Layer the following in the prepared baking dish: * Spread a little soup mixture over the bottom of the dish to keep the tortillas from sticking * half of the tortilla pieces * half of the remaining soup mixture * half of the shredded cheese * the rest of the tortilla pieces * the rest of the soup mixture * the rest of the cheese
6. Bake at 350°F for about 25-30 minutes, or until the cheese is melted and the casserole is bubbly & lightly browned around the edges. Enjoy! =^..^=

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