I found this recipe for King Ranch Casserole online and cooked it today. It was printed from Cooks.com, and submitted by Carol Marie Brown.
Kicked Up King Ranch Casserole
3-4 boneless skinless chicken breasts
1 tbsp. of oil for browning chicken pieces
Season salt, garlic powder, or Mrs. Dash
1 pkg. tortilla chips
1 can cream of mushroom soup
2 cans cream of chicken soup
1 can of Rotel Chili Fixins tomatoes
2 cups of Colby Jack or Mexican style shredded cheese
Cut chicken into one inch cubes.
Season chicken with your favorite seasoned salt, garlic powder, cumin, and/or Mrs. Dash.
Heat oil in a skillet and add the chicken. Stir fry until done. Transfer to a large mixing bowl.
Add soups and Rotel to the chicken. Stir well. (I only had 1 can of cream of chicken, so added about 3/4 cup milk, a little at a time, and mixed it in. )
Gently stir in about half the bag of tortilla chips. (I only used close to half a bag on the whole dish, but you can add as much as you’d like.)
Transfer chicken mixture to a 13 x 9 inch casserole dish.
Top with one more cup of tortilla chips. (I just scrunched up some in my hands and added how much I wanted. Doubt it was a whole cup.)
Sprinkle with shredded cheese. (I didn’t use near as much cheese as it called for.)
Cook in 350 degrees oven for 30 minutes.
After I made this I made some fudge. It’s setting up in the refrigerator right now. I guess I’ll go see if it’s ready to taste!
See you in the morning for my part in the Tis The Season Christmas Tour.