King Ranch Casserole
- 1 (3 lb.) chicken, cut up
- 2 (10 3/4 oz.) cans condensed cream of mushroom soup
- 1 (15 oz.) can tomatoes with green chilies
- 2 c. (1/2 lb.) grated Cheddar cheese
- 12 oz. tortilla chips or 1 pkg. (1 doz.) corn tortillas, torn into 2-inch pieces
- sliced black olives
- chopped tomato
- shredded lettuce
- Place chicken in a Dutch oven with enough water to cover. Cover tightly with lid; simmer for 40 minutes, until meat falls from bone.
- Remove chicken; let cool.
- Discard skin and bone; shred meat.
- In a large bowl, mix soup concentrates and tomatoes. Preheat oven to 350u0b0.
- In a buttered 13 x 9 x 2-inch baking dish, layer a third of the tortilla chips, a third of the cooled chicken, a third of the grated cheese and a third of the soup mixture.
- Repeat layers, reserving a little cheese and crushed chips for the top.
- Bake for 1 hour, until hot and bubbly.
- Serve with olives, tomato and lettuce.
- Serves 6.
chicken, condensed cream, tomatoes, cheddar cheese, tortilla chips, black olives, tomato, shredded lettuce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007302 (may not work)