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| recipe title: |
King Ranch Chicken |
| category: |
Poultry |
| keywords: |
chicken, Mexican, Cheese |
| servings: |
10 servings |
| ingredients: |
3 lb Chicken
Salt
Pepper
1 Bay Leaf
1 c Green Pepper; chopped
1 c Onion; chopped
1/2 c Butter or Margarine
2 cn Cream of Chicken Soup
2 cn Cream of Mushroom Soup
10 oz RO*TEL Tomatoe W/Green Chili
12 Corn Tortillas; crumbled in
- bite sized pieces
1 1/2 c Cheddar Cheese; shredded
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| directions: |
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Stew chicken with salt, pepper and bay leaf. After cooking, bone and
cut chicken into bite-size pieces. In a large saucepan, cook green
pepper and onion in butter until tender. Stir in soups and RO*TEL
Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9",
arrange alternate layers of tortillas, chicken, soup mixture, and
cheese, using one-third of all ingredients. Repeat layers two more
times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese
is browned. Serves 10-12. May be frozen before or after baking.
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