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King Ranch Chicken
Waco Paper – 1986
Submitted by: Sue Shelnutt, Dayton, OH
1 cup chopped green pepper
1 cup chopped onion
½ cup Oleo or butter (1/4 lb)
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 10 can RoTel tomatoes w/green chilies
2 ½ --3 lbs chicken (four breasts are just enough)
16 soft corn tortillas or 1 to 1 ½ pkgs. (torn in bite size pieces
1 ½ cup shredded cheddar cheese
Stew chicken w/salt and pepper & bay leaf.
After cooking, de-bone & cut chicken into bite size pieces.
In large sauce pan (a big one!) cook green pepper and onion in Oleo until tender.
Stir in soups and RoTel tomatoes and chicken pieces.
In 3 qt shallow baking disk (13 x 9 x 2) arrange alternate layers (approx 3)
First layer broken up tortillas, then chick/sauce mixture, then cheese
Ending w/a topping of cheese
Bake @ 325 degrees for 40 minutes or until hot & bubbly
Serves 10 or 12 people
Can be frozen before or after cooking.