This is another classic that is just so good. I think there are a dozen different variations of King Ranch Chicken, but this one was healthier than others and still incorporated tortilla chips, which is what I live on. Plus, it was a great way to use up the crushed chips at the bottom of the bag! Any variation you use will probably be tasty! Give this one a try!
1/2 stick butter
1 medium green bell pepper, chopped
1 medium onion, chopped
1 (10.75oz) can cream of chicken soup
1 (10.75oz) can cream of mushroom soup
1 (10oz) can diced tomatoes (mild or hot)
2 cups cubed cooked chicken
Tortilla chips (or tortillas torn into bite-size pieces)
2 cups shredded Cheddar or Mexican-blend cheese
In a large saucepan, cook pepper and onion in melted better until tender, about 5 minutes. Add soups, diced tomatoes, and chicken, stirring until well-blended. In a sprayed 13x9 pan, alternately layer chips, chicken mixture, and cheese, repeating for two layers, ending in cheese. Bake 40 minutes or until hot and bubbling. Serves 6-8.
This looks so good, I have never had King ranch Chicken
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