I found this King Ranch Casserole recipe 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.
That’s it! And then once it’s cooked you’re all ready to eat. Bring the family in. Call the kids and grandkids. There’s a big casserole for everyone to dig into!
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!