I got this recipe from Beth Moore’s blog years ago. She encouraged her followers to contribute their favorite recipes and I think there was even a cookbook born out of it. I didn’t buy the cookbook, but I did copy down her husband, Keith’s, recipe for King Ranch Chicken. I’ve included the page I printed out from her blog typed in her own words at the end–it’s absolutely hysterical.
- ¼ cup butter
- 1 medium bell pepper, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can (10 oz) Rotel Diced Tomatoes & Green Chiles
- 2 cups cubed cooked chicken
- 12 corn tortillas, cut into halves or fourths
- 2 cups shredded cheddar cheese
- Preheat oven to 325 degrees.
- Cook pepper and onion in melted butter until tender
- Add soups, Rotel and chicken, stirring until well blended
- In a 9 X 13 baking pan, alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
- Bake 40 minutes until hot and bubbling.
The Ingredients.
Cook the pepper and onion in melted butter until tender.
Add the soups, Rotel, and chicken, stirring until well blended.
In a 9 X 13 baking ban, alternately layer tortillas, soup mixture and cheese–repeating for 3 layers. Kind of like lasagna, only different.
Bake 40 minutes until hot and bubbling.
Enjoy!
This is SO incredibly delicious! You and your family will LOVE it!
I will definitely be trying this soon, sounds so easy and delicious.
Thanks, I lost the recipe I use to have
Gaylyn
You will not be disappointed–I could eat a whole pan of this by myself. Haha