King Ranch Casserole

An easy version of the original recipe.

the original recipe calls for a 3 lb fryer; deboned and shredded (I don’t know how much this comes out to be as I normally use a couple of boneless breasts and maybe a couple of thighs)

1 can cream mushroom soup

1 can cream chicken soup

1 can Rotel diced tomatoes with green chilies

1/2 can chicken broth, or desired consistency…*

1 dozen corn tortillas cut into wedges

1 onion chopped

2  C cheddar cheese, grated

Mix soups, tomatoes, onion, chicken, broth, 1 C cheese. In a large greased casserole, put 1/3 of mixture on bottom, then a layer of tortilla wedges, layer of mixture, layer of tortillas, layer of mixture and top with tortillas and cheese.

Bake one hour at 350°, uncovered.

Too much broth and it will be runny; too little and it will be too thick. Easy on the cheese…too much and you will have a layer of fat on top of your casserole. The baking without lid aids in boiling out the water.

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