King Ranch Chicken Casserole

Name: King Ranch Chicken Casserole
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 medium button mushrooms sliced; 3 stalks of celery sliced; 1 can condensed cream of mushroom soup (10 3/4 oz); 1/2 cup grated cheddar or fiesta mix cheese; 1 tsp red pepper flakes (optional); 1 can Rotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted); 6 to 8 corn tortillas; salt & pepper; 2 tbsp butter; 2 clove garlic mined (small or to taste); 1 chicken thigh & leg quarter; water

Devon @Devon

Auburn, Nebraska

This is one of my favorites of my Aunt Carmen's recipes. It is easily increased to feed guests & great for covered dish parties.

Devon @Devon

Auburn, Nebraska

This is one of my favorites of my Aunt Carmen's recipes. It is easily increased to feed guests & great for covered dish parties.

Saved

Ingredients

20 mins

4 servings

6 mediumbutton mushrooms sliced
3stalks of celery sliced
1 cancondensed cream of mushroom soup (10 3/4 oz)
1/2 cupgrated cheddar or fiesta mix cheese
1 tspred pepper flakes (optional)
1 canRotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted)
6to 8 corn tortillas
salt & pepper
2 tbspbutter
2 clovegarlic mined (small or to taste)
1chicken thigh & leg quarter
water

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Steps

20 mins

1

Prep is 20 minutes, but you'll need 40 minutes to an hour for baking.
2

Place the chicken into a sauce pan with enough water to cover it. Salt & pepper the water well. I like to add some garlic or onion too. Bring to a boil & cook for 15 minutes, or until the chicken is cooked through.
3

Set aside & let the chicken cool. Retain liquid in a bowl. When the chicken has cooled shred the meat off of the bone. Discard bones & skin.
4

In a frying pan sauté the celery, mushrooms, & garlic in the butter until tender & fragrant. This can be done while the chicken cooks.
5

Transfer the sautéed vegetables to a mixing bowl. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional). Fold the ingredients together.
6

Prepare an 8x8 pan or similar baking dish. Preheat oven to 350°F Fahrenheit.
7

Dip each corn tortilla into the broth reserved from the chicken. Then make a single layer in the pan. (As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly. Repeat steps for another layer of tortillas & mixture.
8

Cover with foil and bake for 20 to 30 minutes. Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot. Allow to rest for 5 minutes before serving.