King Ranch Chicken. I fell IN LOVE with this dish when Kara & the fam made this for us after Grant was born. I mean, the leftovers were finished the very next day and I swear I had dreams about it for weeks on end. I don’t know if this recipe does Kara’s any justice, but it’s become a staple at our house and we LOVE it!!! I have NO idea why it’s called King Ranch Chicken 'cuz there’s not an ounce of ranch anywhere in this dish!?!?!
KING RANCH CHICKEN
3-4 chicken breasts, cooked & cubed {or shredded}
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1-2 cups cheddar cheese
1 small pkg flour tortillas
***Team Carroll version: I shred the chicken and sometimes I use rotisserie chicken because it’s already cooked! I use original Rotel & 2 cups of Colby & Monterrey Jack cheese. I think I use about 4-6 tortillas to line the baking dish. King Ranch is usually made with corn tortillas, but we prefer flour :)***
Preheat oven to 350. Tear tortillas into small pieces and line the bottom of a 9x13 baking dish.
Mix together soups, Rotel, & chicken and evenly pour on top of tortillas.
Top with cheese and bake for 30 minutes or until cheese is bubbly.
I mean, seriously. Does this not look UH-mazing or what?! With a side of salad, french bread, and brownies {what?!}, this is a meal you’ll be sure to fix often!!!
2 comments:
I am so making this on Sunday! I love king ranch chicken and this looks super good! that wreath is ridiculous! I hope I can replicate!
I made this and the fiesta chicken for the boyfriend last week. I liked this better...he liked the other one better :)
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