King Ranch Chicken Casserole

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It's been a while since a casserole dish has been posted so I figured I'd change that today ;)  This recipe is comfort food at it's finest y'all.  Out of the whole 10 years I have been cooking, I have only made this twice.  I think it needs to be made more then that in our household because everyone just loves it.  Husband Man watched me assemble it and replied, "I remember this casserole! And from what I can remember, it was really good!"  I found that amazing that he could remember something that I have only made twice the whole time we have been married.  It must have really left an impression on him ;)

This dish is Mexican meets Country.  There's Ro-Tel tomatoes in it, as well as tortilla strips and diced green chiles.  Combine all this with sour cream, cream of chicken, and Monterrey/Colby/cheddar cheese and you have one outstanding casserole.  I had some peppers and mushrooms left over from this recipe so I decided to throw those in as well.  The results were out of this world!!  It's the perfect dish to make if you are looking to spice things up a bit at dinner time but still want that country taste.  Serve this with a nice green salad and some southern sweet tea to round out the meal ;)  Yummmmmm!

King Ranch Chicken Casserole

Ingredients:

3 or 4 boneless, skinless chicken breasts (cooked and shredded)

1 whole onion, chopped

1/2 cup of green peppers, chopped

1/2 cup of sliced fresh mushrooms

2-3 tbsp. of butter

1 (10 oz.) can Ro-Tel Tomatoes (mild or hot), drained

2 (10 oz.) cans cream of chicken soup

1 cup sour cream

1 (4 oz.) can chopped green chiles

1 (10 count) package flour tortillas

2 cups shredded cheddar cheese

2 cups shredded Monterrey Jack/Colby Cheese

Directions:

1.  Preheat oven to 350 degrees.  Spray a 9x13 inch casserole dish with non-stick spray. 

2.  Heat butter in a large skillet.  Saute' onion, peppers, and mushrooms until tender.

3.  Combine shredded chicken, onion mixture, and drained Ro-Tel Tomatoes in a bowl.  Mix well.

4.  In another bowl, combine sour cream, chicken soup, and green chiles.  Mix well.

5.  Cut or tear the tortillas into strips or bite sized pieces.

6.  In the casserole dish, layer half the chicken mixture, tortillas, soup mixture, cheddar cheese, and Monterrey Jack/Colby Cheese.

7.  Repeat the layers, ending with the cheese on top.

8.  Bake for 40-45 minutes.

Don't forget to enter the giveaway going on here :)  Click here to enter.  Deadline is Monday, April 11th :)