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King Ranch Chicken


1 cn Cream of chicken soup
1 cn Cream of mushroom soup
1/2 cn Rotel tomatoes with peppers
1/2 c Onion, chopped
1/2 c Green pepper, chopped
1 Chicken, boiled
12 Tortillas, or
1 pk Grated Monterey Jack cheese
1 pk Tortilla chips, or noodles
1 c Chicken broth

Yield: 6 servings

Boil chicken, remove meat from skin and bones. Sauté onions and green pepper. Mix with soups, tomatoes (drained), cubed chicken, and chicken broth. Line bottom of Pyrex casserole with six tortillas. Add 1/2 of mixture; spread over tortillas. Sprinkle grated cheese over mixture. Then make another layer of six tortillas, chicken mix, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.