Try this king ranch chicken recipe for a taste as big as the name implies. This king ranch chicken recipe is layered with meat, veggies and tortillas.
What You Need
1 Tbsp. butter
1 green pepper, chopped
1 small onion, chopped
3 cups chopped cooked chicken, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 lb. (16 oz.) VELVEETA, cut into 1-inch cubes, divided
12 corn tortilla s (6 inch), cut in half
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
Heat oven to 350ºF.
Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
Spread 1 cup chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 tortilla halves. Repeat layers 3 times. Top with remaining VELVEETA; cover.
Bake 45 min. or until heated through, uncovering for the last 15 min.
Serve with a quick bagged green salad topped with your favorite KRAFT Dressing, such as Ranch.
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.