King Ranch Chicken Casserole

A modified signature Ro*Tel recipe--a creamy, cheesy and easy casserole with that special 'kick'.

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 Tortillas - 6 inch round - Cut into bite-size pieces

1 Samll Can of Green Chillies

2 cups Shredded Cheddar Cheese (More if desired)

1 Can of Whole Corn

1 Can of Ro-Tel Tomatoes (Use Original for a mild dish, and Hot for more kick.

Directions

Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.

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.

Remove peppers and onions and place into a bowl.

Place chicken in pan and cook until done. (Does not take long)

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.

Layer on-half each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers. Bake uncovered 40 minutes or until hot and bubbly.

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King Ranch Chicken Casserole