King Ranch Chicken for Grown-Ups

• 4 Boneless, Skinless Chicken Breasts
• 1/2 cups Salsa
• 4 cups Beef Broth
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Minced Onion
• 1 Tablespoon Ground Black Pepper
• 3 Tablespoons Olive Oil
• 1 cup Onion, Diced
• 1 cup Corn
• 1 Poblano Pepper, Seeds Removed, Diced
• 1 can (4 Oz. Size) Hot Diced Green Chiles
• 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup
• 1/2 blocks (8 Oz. Size) Cream Cheese
• 1/2 cups Sour Cream
• 1 can (14.5 Oz. Size) Ro-Tel Diced Green Tomatoes And Chilies Or Regular Diced Tomatoes, Drained, Juice Reserved
• 2 cups Tortilla Chips, Crushed
• 4 cups Shredded Cheese, divided
• 5 Corn Tortillas, Cut Into Small Pieces

1. Preheat oven to 350 degrees F.
2. Add the first six ingredients as well as reserved juice from the diced tomatoes/Ro-Tel into a saucepan, cover and bring to a boil.
3. Reduce heat to low and simmer for approximately 15 minutes or until chicken reaches an internal temp of 165 degrees F. Remove chicken from the broth, set it in a large bowl, let it cool, then shred it.
4. Set the broth aside as well.
5. Heat olive oil in a skillet over medium high heat and saute the onion, corn, Poblano pepper and green chiles until tender, about 10 minutes.
6. Add some broth or water if the pan becomes too dry.
7. Add sauteed vegetables into the shredded chicken mixture and mix well.
8. Add the soup, cream cheese, sour cream and drained diced tomatoes/Ro-Tel to the remaining poached chicken liquid and whisk well over medium heat until thoroughly incorporated.
9. Spray a glass 9x13 dish with cooking spray.
10. Add enough crushed tortilla chips to cover bottom of dish, about half of them.
11. Layer the chicken/veggie mixture on top of chips.
12. Add enough shredded cheese to cover, about 1.5 cups.
13. Pour half of the sauce on top of the cheese layer.
14. Top with all of the corn tortilla pieces.
15. Repeat chicken, cheese and sauce layers.
16. Cover with foil and cook for 30 minutes or until heated through and bubbly.
17. Remove foil and add the remaining cup of cheese and crushed tortillas.
18. Cook for 5-10 more minutes or until cheese is melted.

chicken breasts, salsa, beef broth, garlic, onion, ground black pepper, olive oil, onion, corn, pepper, green chiles, cream of chicken soup, blocks, sour cream, rotel, tortilla chips, shredded cheese, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/king-ranch-chicken-for-grown-ups/ (may not work)