Sunday, March 7, 2010

King Ranch Chicken

1 (3 lb.) fryer or a rotissere chicken
1 (#303) can cream of mushroom soup
1 lg can tomatoes with green chilies
6 to 8 corn tortillas cut in pieces
1 lg. chopped onion
1/2 can chicken broth
1 lb. grated sharp cheddar
Boil chicken and cut into bite size pieces. Mix soup with tomatoes, chicken and broth.
Layer in greased casserole, tortillas, chicken pieces and top with sprinkling of cheese
and onions. Repeat about 3 times and top with cheese. Bake at 350 degrees for 45 minutes.

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Chili Relleno Casserole

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