King Ranch Chicken

sporras

Grandmother of 7 yr. old twin boys, work full time, avid recipe collector. Living in Victoria, TX.

Dining with Doris, Victoria Advocate

2 fryer chickens simmered until tender

1 can cream of chicken soup

1 can cream of mushroom soup

1 small packet tortillas

1 can Rotel

¼ cup minced onion

1 can chicken stock

2 cups grated cheddar cheese

Remove chickens from bones and mix with soup, rotel, onion, stock and one cup of cheese. Break tortillas in bite size pieces and layer with chicken mixture in casserole. Top with remaining cheese. Bake at 375 for one hour.

Page footer