Where’s The Ranch?

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!!!