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King Ranch Casserole

From the Kitchen of Marilyn Smith,
2002-04-21
A meal by itself.
Prep Time:
 2 hours

Cook Time:
 1 hours

Categories:
 American
 Dinner

Yields:
 8

Ingredients

1 Chicken, Cut into Pieces and cooked
110 oz can Cream of Mushroom Soup, Store bought
110 oz can Cream of Chicken Soup, Store bought
110 oz can Ro-tel tomatoes mild or spicy, Store bought
12 Corn Tortillas, Roughly chopped
1Large Onion or Leek, Chopped
2Cups Cheddar or Monterry Jack Cheese, Grated
1/210 oz can Chicken Broth, from cooked chicken

Equipment

  • 4 qrt bking dish or dutch oven
  • 6-8 quart pan
  • knife

Directions

  1. Cut whole chicken into large pieces and place in 6-8 quart pan with water. Cook chiken until it is soft and falling off the bones. Remove from the fire when cooked and cool. Strain broth and de-bone chicken. Dice chicken.
  2. Combine soups, tomates and chiles, and broth and whisk until smooth creating a sauce.
  3. Place enough sauce in the baking dish to cover the bottom and layer the following ingredients, chicken, tortillas, leek, cheese and sauce. Repeat the layers ending with cheese.
  4. Bake uncovered at 325 degrees for 1 hour.