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Location: Texas, United States

Wednesday, October 11, 2006

King Ranch Chicken

There are many versions of this. I altered a bunch of recipes to make this one. The top picture has dried parsley sprinkled on it.

Crushed tortilla chips, or 8 corn tortillas
1 onion, chopped
1 red or green pepper, chopped
1 tsp minced garlic
1-2 tsp olive oil
2-3 cups roasted chicken, shredded
1 can Campbell's Healthy Request cream of mushroom soup
8 to 16 oz light sour cream
1 to 1 1/2 tsp strong chile powder (I use Pendery's Pecos Red)
1 15-oz can Del Monte Zesty tomatoes and green chilies
OR 1 15-oz can diced tomatoes AND one small can diced green chilies
1 to 1 1/2 cups shredded cheddar cheese
3/4 tsp cumin

Saute onion, red pepper, and garlic in olive oil. Mix chicken, tomatoes, chili powder, sour cream, soup, cumin, and veggie mixture. Grease casserole dish. Cover bottom with crushed tortilla chips. Spread chicken mixture over it. Cover with cheese. Repeat layers, ending with cheese. Bake at 3500 for about 30 minutes.



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