I feel like I should apologize.
I feel like such a failure.
Shame on me.
How in the world have I never shown you my King Ranch Casserole recipe before?!?! It’s a staple in my house! It’s a staple in every Southern lady’s house. The other day, it just dawned on me…I haven’t shared this with my peeps. So, here you go…
1 pound of cooked, shredded chicken (click here to see how to get your chicken fast!)
1 green bell pepper, chopped
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can of Rotel tomatoes
1 tablespoon chili powder
About 10 or 12 corn tortillas, torn into 1″ or so pieces (just roughly tear them…don’t over-think it!)
2 cups cheddar cheese, shredded
Chopped green onions and/or sour cream to garnish
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish.
In a large mixing bowl, combine your first 6 ingredients.
In your baking dish, layer half of your chicken mixture followed by a layer of torn tortillas and then a layer of cheese. Repeat once more.
Cover with foil and bake 30 minutes. Remove foil and continue to bake another 10 minutes or until browned and bubbly.
Remove from oven, cut into squares and serve.
This is the perfect meal to freeze! Make this in a disposable pan and freeze for up to 3 months. This is also a great meal to take to pot lucks! Perfection!