• 3 lbs. chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
  • 1 lg. onion, chopped
  • 1 lg. green pepper, chopped
  • 2 tbsp. margarine
  • 1 tsp. chili powder
  • Dash garlic salt
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed
  • 1/2 lb. Cheddar cheese, grated
  • 12 corn tortillas, cut into strips


Bone chicken and cut into bite size pieces. Saute onion and green pepper in margarine. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350: for 30 minutes; then uncover and bake an additional 15 minutes. (*You can also use flour tortillas instead of corn.) Serves 8.

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Submitted 6/13/05.
Source: My file
Submitted By: Ruth Burbage
King Ranch Casserole