King Ranch Chicken Casserole
Hearty, delicious and very satisfying."I used Campbell's condensed chicken soup and didn't add any water . I also added some courgettes as we were short on chicken. The result was quite firm. Served it with salad for a good balance!" - amywilliams1
Yield: 6 Ready in 1 hours
favorite of 568 people 315 people want to try
Verified by stevemur
|1 mediumOnion; chopped|
|1 bell pepper; chopped|
|2 clovesGarlic; minced|
|1 1/4 cupslow sodium chicken broth|
|1/3 cupnonfat dry milk powder|
|1 poundcooked chicken breast; chopped|
|1 10-oz candiced tomatoes with green chiles|
|1 1/2 cupslight sour cream|
|1 teaspoonchili powder|
|2 teaspoonsfresh thyme; minced|
|1/2 teaspoonBlack Pepper; freshly ground|
|10 6-inchcorn tortillas|
|8 ouncesreduced fat cheddar cheese; shredded|
King Ranch Chicken Casserole Preparation
Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.
Heat a large nonstick skillet over medium heat. Spray lightly with cooking spray. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Remove from heat.
Dissolve cornstarch into chicken broth, then add into skillet. Add next 8 ingredients (milk powder through pepper) to skillet and mix well.
Tear 5 corn tortillas into 1? pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Bake for 20-30 minutes or until bubbly.
If desired, garnish with chopped tomatoes, green onions or jalapeno peppers.
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