Name: King Ranch Chicken Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: Nonstick cooking spray; 2 tablespoons vegetable oil; 1 onion (diced); 1 green bell pepper (diced); 2 to 3 cups cooked shredded chicken; 2 10.5 oz cans condensed cream of chicken soup; 1 10 oz can Rotel diced tomatoes and chilies; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1/2 cup sour cream; 3 tablespoons fresh cilantro (chopped); 12 to 14 corn tortillas (torn into large pieces); 3 cups shredded Mexican style cheese

Tex-Mex

Coat a 9 x 13 baking dish with cooking spray, set aside. Preheat an oven to 350 F.

Heat the vegetable oil in a large skillet over medium high heat. Once the oil is hot and begins to shimmer, add the onion and bell pepper. Saute until tender, about 7 to 8 minutes.

Reduce heat to low, then add the chicken, canned soup, Rotel, garlic and onion powder. Stir together and cook until everything is heated through, about 4 minutes. Remove from the heat, then mix in the sour cream and cilantro.

In the prepared baking dish, arrange half of the tortillas, followed by half of the chicken mixture. Top with half of the shredded cheese. Repeat with another layer of the tortillas and chicken, ending with the remaining cheese.

Bake for 30 to 35 minutes until heated through and the cheese is completely melted. Let rest for 5 minutes before serving.

King Ranch Chicken Casserole

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