Young, Old, Picky Eaters and Gourmets ~ Everyone Loves A King Ranch Chicken Casserole!
2 Rotisserie Chickens
10 White Corn Tortillas
½ Cup Chicken Broth
1 Onion, Diced
2 Green Bell Peppers, Diced
½ tsp Garlic Salt
½ tsp Chilli Powder
2 Cans of Cream of Chicken
2 Cans of Cream of Mushroom
3 Cans of Diced Rotel Tomatoes
1-2 cups of Shredded Monterey Jack Cheese
Pull apart rotisserie chicken into bite sized pieces and put aside. Line the inside of a greased pan (we used a cast iron skillet) with tortillas, then add a layer of chicken,
Pour the chicken broth into a pot and heat on medium. Mix together onion, bell pepper, garlic salt and chili powder, then let simmer in pot until fragrant, or about 10 minutes. Layer the onion and pepper mix on top of the chicken.
Next, using the now empty pot, mix together cream of chicken, cream of mushroom, and one can of the diced rotel tomatoes. Let simmer until warm and smooth. Layer the mixture on top of the onion and pepper mix.
Finally, sprinkle the remaining two cans of diced tomatoes, and the cheese on top for the last layer.
Preheat oven to 350 and cook for 15-20 minutes