Texas King Ranch Casserole

Ingredients

• 1 can Rotel Tomatoes (diced Tomatoes And Green Chilies, 10 Ounce Can)
• 2 cans (10 Oz. Size) Cream Of Chicken Soup
• 1 cup Sour Cream
• ½ cups Fresh Cilantro, Chopped
• 2-½ cups Shredded Cheddar Cheese, Divided Use
• 1 can (14 Oz. Size) Chicken Broth
• 1 whole Chicken Cooked, Deboned, Cut Up
• 12 whole Corn Tortillas Cut Into Quarters

Preparation Instructions

In a bowl add Rotel, soup, sour cream, cilantro, and 1 cup of cheese. Mix well. Slowly add in 1/2 can of the broth. Check consistency. It needs to be thicker than a pancake batter but not too thick. Add more broth if it seems to thick. I usually end up using the majority of the can. I can always add more cheese if I get it too thin.

In a 12 x 10 or so casserole dish ladle about 1/2 cup of the soup mixture into the dish and spread it around. Put one layer of tortillas on top of the sauce. Next place cut up cooked chicken on top of the tortillas. Don’t use all of the chicken as we will repeat this layer again. Ladle some of the soup mixture on top of the chicken. Continue with this layering; tortillas, chicken, and sauce until all ingredients are used up. You should end up with sauce on top. Take the remainder of the cheese and dump on top of the casserole!

Bake uncovered at 350 degrees (F) for about 45 minutes or until it browns and bubbles. Make sure the middle is hot too!

I serve this with a green salad, chips and salsa! Guacamole and pico de gallo are excellent with this as well! This serves 6-10 depending on the serving size. We are a family of 5 and we always have plenty left for breakfast! Yes I said breakfast! YUM! If you would prefer turkey instead of chicken that can be easily substituted with the same great taste.

So get to the kitchens Mamas! A hot meal is calling your name!