|King Ranch Chicken|
King Ranch Chicken, adapted from a recipe published in Southern Living
1 large onion, chopped OR about 1/3 c. dry onion, rehydrated
1 large green bell pepper, chopped OR about 1/2 c. dry peppers, rehydrated
2 cups chopped cooked chicken breasts OR 1 pint home-canned chicken OR 1 can of commerically-canned chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomato and green chiles (Rotel)
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas (fresh, frozen and thawed, or homemade)
8 oz. shredded Cheddar cheese OR freeze-dried, stored waxed cheese, canned cheese, etc.
Sauté onion and bell pepper in a large skillet coated with a bit of oil over medium-high heat 5 minutes or until tender.Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.