King Ranch Chicken 2 Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken,
Salt,
Pepper,
1: Bay Leaf,
1 cup: Green Pepper, chopped
1 cup: Onion, chopped
1/2 cup: Butter or Margarine,
2 can: Cream of Chicken Soup,
2 can: Cream of Mushroom Soup,
10 ounce: RO*TEL Tomatoe W/Green Chili,
12: Corn Tortillas, crumbled in bite sized pieces
1 1/2 cup: Cheddar Cheese, shredded
Directions:
Stew chicken with salt, pepper and bay leaf. After
cooking, bone and cut chicken into bite-size pieces.
In a large saucepan, cook green pepper and onion in
butter until tender. Stir in soups and RO*TEL Tomatoes
and Green Chilies. In a 3-quart shallow baking dish,
13x9", arrange alternate layers of tortillas, chicken,
soup mixture, and cheese, using one-third of all
ingredients. Repeat layers two more times. Bake at
325~ for 40 minutes or until hot and bubbly and cheese
is browned. Serves 10-12. May be frozen before or
after baking.
Source from luhu.jp
cooking, bone and cut chicken into bite-size pieces.
In a large saucepan, cook green pepper and onion in
butter until tender. Stir in soups and RO*TEL Tomatoes
and Green Chilies. In a 3-quart shallow baking dish,
13x9", arrange alternate layers of tortillas, chicken,
soup mixture, and cheese, using one-third of all
ingredients. Repeat layers two more times. Bake at
325~ for 40 minutes or until hot and bubbly and cheese
is browned. Serves 10-12. May be frozen before or
after baking.
Source from luhu.jp