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King Ranch Chicken Casserole

By Kimi Coupe


 2 c. chicken, deboned, boiled and cubed

1 (10.5 oz.) cream of mushroom soup

1 (10.5 oz.) cream of chicken soup

1 (10 oz.) can Rotel tomatoes with green chilies, drained

1 medium onion, diced and sauteed

1/2 c. chicken broth

1 t. salt

1 t. black pepper

2 c. sharp cheddar cheese, shredded

12 corn tortillas, torn into small pieces



Combine all ingredients except cheese and tortillas.  Grease a 9x13 pan. 

Layer 1/3 of the chicken mixture, 1/3 of the tortilla pieces and 1/3 of the cheese.  Repeat this step two more times.

Cover with heavy duty foil.  Freeze until ready to eat, if desired. 

Preheat oven to 325 degrees.  If thawed, bake for 1 hour.  If frozen, bake for 1-1/2 hours.

Recipe submitted by Craig LaCoss - Finalist in the Make Ahead and Freeze Recipe Contest


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By Kimi Coupe
Categories:  Recipes

About the Author

Kimi Coupe

Kimi Coupe

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