Thursday, February 7, 2013

King Ranch Chicken

  • 1 dozen corn tortillas
  • 1/2 cup chicken stock
  • 2-3 cups shredded chicken breast
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2-4 tablespoons cooking oil
  • 1 lb shredded cheddar cheese
  • 1 teaspoon chili powder
  • garlic powder and salt to taste
  • 1 10 3/4oz can of cream of chicken soup
  • 1 10 3/4oz can of cream of mushroom soup
  • 1 10 oz can of Rotel


Preheat oven to 375. Cook chicken and shred. I use the shredded chicken that I previously seasoned, cooked, and froze for later use. You'll find that recipe here, whole chicken cooked in the slow cooker. Saute peppers and onions using the cooking oil. Blend all ingredients together in a greased 9x13 casserole dish. Bake for 30 minutes or until done.

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