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Catherine’s King Ranch Chicken

60 min • 6 to 8 servings •
Jessica W Dasher

60 min •     6 to 8 servings•

Jessica W Dasher

Cheesy baked casserole with colorful vegetables in a white dish on a wooden countertop, perfect for a comforting family meal.

This is a great casserole from my friend Catherine. It is easy to make on a Sunday and serve for dinner, then reheat for dinner later in the week.

Ready

  • 1.5 lbs. chicken breasts
  • 12 corn tortillas
  • 2 tbsp. oil (canola)
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 ½ tsp chili powder
  • ½ tsp garlic powder
  • 2 tbsp mild green chilis, chopped
  • 1 can cream of chicken soup
  • 1 lb. stewed tomatoes
  • 1 8 oz. container of sour cream
  • 2 tbsp. butter
  • ½ – 1 lb monterey jack cheese, shredded
  • broth from cooking chicken

    • Set

  • Stock pan
  • Knife
  • Saute pan
  • Casserole Dish

    • Go!

  • Poach chicken breasts in water or chicken broth until cooked through.
  • Drain and cube chicken, reserving broth.
  • Saute onions and green pepper in a few tablespoons of canola oil.
  • Add spices, chilis, tomatoes, soup, and sour cream.
  • Line a casserole dish with tortillas that have been softened in broth.
  • Layer with chicken, sauces, and cheese.
  • Bake at 350°F degrees for 30-40 minutes.

    • Recommendations

    A crowd pleaser that serves 8-10 people, easily!

    casserole

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