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Wednesday, October 23, 2013

King Ranch Casserole

This is comfort food at its finest.  My beloved Grandma Corso-Ogilvie was always involved in clubs and charity events.  They always had fashion shows with luncheons of which she was always a model.  When I got older, she pulled me into joining her.  The lunch always served was either King Ranch Casserole or Chicken Divan.  Every time I eat this I am reminded of her and those fashion shows!


1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth
1 can Rotel or equivalent to Rotel
1 tsp. garlic salt
12 corn tortillas
1 roasted chicken, boned and shredded (you can get this at any grocery store or if you want something easier get 1 bag of Tyson Oven Roasted Diced Chicken Breast in your grocer's freezer)
1 medium onion, diced
2 c grated Mexican-blend cheese
2 c grated Monterrey Jack cheese


1.  Preheat oven to 350 degrees.
2.  In a large saucepan combine the soups, chicken broth, Rotel, and garlic salt. Using medium heat, stir until warm and mixed thoroughly. Remove from the heat and set aside.
3.  Use cooking spray on a 9 x 13-inch baking dish. Put half of the tortillas in the bottom of the pan. Layer half of the chicken and onion.  Top with one-third of the cheese mixture outlined above. Pour half of the soup mixture on top, then repeat the layers. Use the remaining third of the cheese mixture on the very top.
4.  Bake for 45 minutes or until the cheese has melted and slightly browned.

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