King Ranch Chicken Casserole
The last six weeks have been crazy here!
Plan on a few flash-back posts in the upcoming weeks. Here’s a wrap-up though of why I have been MIA for so long:
We moved twice…had all of our posterity, 27 total “home for Christmas,” except we were virtually homeless…took care of three of our grands who live 5 hours away for almost two weeks while their parents attended a wedding and enjoyed a much needed get away in Central America…and now we are trying to unpack and settle in!
Here’s a big shout-out to all of my bloggy friends and followers who have emailed me. I have missed you too, appreciated your encouragement, good wishes, and love. I’m back on-line again and looking forward to some
playtime together again and catching up on your lives.
We are thrilled with our new home! We are living in the “banana-belt” of Idaho, our capital city…Boise! It’s such a joy to be close to children and grandchildren. We still have to travel to see three of our families, but they are closer. Snow blowing twice a day is becoming a distant memory for my guy, and I am wearing out my snow tires on dry pavement..yippy!
So we are in the month of extra love, and I am sending some out to you along with some extra cheese! Many of you may already have this one. My grandson, Jake couldn’t get enough of Sunset Magazine’s famous King Ranch Casserole.
It’s like a Mexican lasagna, easy to prepare ahead, bake and take or serve on a busy school night. My sombrero is off to all of you busy moms out there who are packing lunches, getting kids around, and tacking mounds of laundry. I had forgotten how much work all of it is . My guy and I kept shaking our heads, looking at each other and wondering where we got the energy…marveling at the fact that we raised 5 children. Yes we were back in the trenches again, checking homework, helping with projects, piano lessons and practice, scouts, trips to the vet and on and on! I think one of the secrets is getting dinner in the slow cooker or fridge by noon!
Anyway, back to this casserole. You’ll need to cook some chicken, mix up the sauce, shred the cheese, and grab some tortillas. Layer, layer, layer…
and now it is ready to cover and refrigerate or freeze…
Bake at 350 for 45 minutes to an hour, till the cheese is bubbly and lightly browned.
Before you know it you will have a little fiesta going! Ole to all and serve with lots of love!
King Ranch Chicken Casserole
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken
- 1 (10 3/4-ounce) can cream of chicken soup, undiluted
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 12 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded Cheddar cheese, divided
It’s always so nice to have you here. Thanks for stopping by!