 King Ranch Chicken | | Ingredients: | | | 1 Dozen White Corn Tortillas | | 1 Can Cream of Mushroom Soup | | | 1 Can Cream of Chicken Soup | | 1 White Onion (chopped) | | | 1 Bell Pepper (chopped) | | 1 can Rotel Tomatoes w/ Green Chiles | | | 1/4 lb American (Chedder) Cheese (shedded) | | 1 Chicken (cooked and boned) | | | 1 can Black Olives (chopped) | |
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| Preparation: |
| In a 9 x 12 glass casserole dish, soften torillas in undiluted soup, layering tortillas with mushroom and cream of chicken soup between. Set cover and set aside for 30min - 1 hour. Saute oniion and bell pepper in butter or margarine. Separate soup mixture from tortillas. Add tomatoes & soup mixture to onions and bell peppers. Blend. Add chicken & olives. Blend. Line casseroole dish with soften tortillas and pour in mixture. Top with grated cheese. Heat thru & thru in oven at 350 degrees. Serve hot. |
| Comments: |
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| Categories: Chicken Entre - Medium Spicy |
| Estimated Serving: 12 |
| Language: English |
| Shared by: GrannyLin 2010/05/30 |
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