I love a good casserole (or should I say "hot dish" since I'm from Minnesota). Having lived in Arkansas for several years with lots and lots of Texas transplants, I came to love a Tex-Mex casserole called King Ranch Chicken. Not sure of the heritage of this creamy enchilada-like concoction, but that doesn't matter. What does it that it's really yummy and perfect for cold winter days!
This recipe for King Ranch Chicken comes from a community cookbook put together by parents at Central Park Elementary in Bentonville, Arkansas (my kids' old school - go Gators!). Enjoy!
King Ranch Chicken Casserole
4 large chicken breasts, cubed
1 can chicken broth
1 (14.5 oz) package nacho cheese Doritos
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, chopped
1 bell pepper, chopped
3 tsp chili powder
1 can Ro-Tel
16 oz graded cheddar cheese
Preheat oven to 350. Dip 1/2 bag of Doritos in chicken broth and line in bottom of large casserole pan. Top with half of all the following: cubed chicken, soups, onion, pepper, and chili powder. Pour on 1/2 Ro-Tel and sprinkle with half of the cheese. Repeat for another layer. Bake for 30 minutes at 350.
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