Nov 29, 2007

King Ranch Casserole

It's been a while since I have posted a new recipe. We've all been sick here over the past couple of months so our Thanksgiving was a quiet and simple one. Praise God we are doing fine now!

As most people do, I tire quickly of turkey after Thanksgiving. So, I recently brought out some of my favorite cookbooks to find some nice warming family meals that do not involve turkey. I found this one in The Joy of Cooking. I have yet to be let down by one of their recipes and this is no exception. Reminiscent of chicken enchiladas, this casserole is warm, soothing and was a quick hit with my whole family.

King Ranch Casserole
(adapted from The Joy of Cooking)

12 corn tortillas, cut into quarters
4 cups cooked, cubed chicken
1 large onion, chopped
12 slices American cheese, sliced diagonally in half
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. chicken broth
1 can diced tomatoes, drained
1 can green chilies, drained

Pre-heat oven to 375 degrees. Spray 9 x 13 in. dish with cooking spray. In a bowl, mix together soups, broth, tomatoes and chilies. Layer in the pan as follows: 1/2 tortillas, 1/2 chicken, 1/2 onion, 1/2 cheese, 1/2 soup mixture. Repeat layers. Bake for 50 minutes or until well browned.