King Ranch Chicken

Currently the Hubby is loving a casserole I started making not too long ago, King Ranch Chicken. This dish is a staple for cooks all over the South. Most Southern girls I know love their Rotel, and I’m no exception. Plus, I have a deep and undying love for cheese and this recipe calls for three different kinds. This casserole is Y-U-M-M-Y and it's my absolute favorite.
 

 

 
Recipe

What You'll Need:

2-3 Cooked Chicken Breasts (shredded)

1 medium onion diced

1 can of Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can of Rotel (I used Mild because I don't really like spicy food)

1 jar (8 oz.) Cheez Whiz

1 cup (8 oz.) shredded cheddar cheese

½ cup (4 oz.) of shredded mozzarella

Splash of Worcestershire sauce

Splash of Tabasco (I used Louisiana Hot Sauce) (optional)

Putting it all together:

Preheat oven to 350⁰

In a sauce pan over medium heat combine: onion bell pepper, Cream of Chicken Soup, Cream of Mushroom Soup, Rotel, and Cheez Whiz. Add in splashes of Tabasco and Worcestershire sauce. Stir occasionally until cheese is melted.

Line a 9X13 casserole dish with foil (you'll think me for the foil when you're doing the dishes) and coat with non-stick spray.

After preparing your casserole dish, cover the bottom with crushed tortilla chips to create a crust.

 

 

Next put down half of the shredded chicken.

 

 

 

 Layer on half of the sauce on top of the chicken spread it with a spoon or spatula if needed.

 

 Repeat the process, beginning with the tortilla chips, then the remainder of the chicken. Pour the rest of the sauce onto the chicken. Top the casserole with cheddar and mozzarella.

All that cheese just makes me so very happy!                          

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Happy Cookin’ Y’all!

Susanne