Iron Chef Challenge: King Ranch Chicken Casserole

What's not for a rodeo momma to love about the legendary King Ranch in Kingsville, Texas?

So trying out this King Ranch Chicken Casserole was a no-brainer, and I'm so glad I did! It is simple and easy to put together and delicious to eat. Plus, it freezes easily, too.








Start by stirring together a 10 pz package of frozen seasoning blend with 2 cups of chopped, cooked chicken; 1 can of cream of mushroom soup; 1 can of cream of chicken soup; 1 can of diced tomatoes with green chilies, 1 teaspoon of chili powder and 1/2 teaspoon of salt.








Not sure what a frozen seasoning blend is? You can see it underneath the soup in my bowl. Basically it's just a mix of assorted root vegetables and peppers for seasoning and flavor. They carry large frozen bags in my local Wal Mart.








Just mix everything all together.








Next, tear a dozen 6-inch corn tortillas into 1 inch pieces.








The casserole is going to be layered like lasagna, so the torn tortillas pieces are going to be kind of like the noodles in lasagna.

Lightly green a 9x13 pan, then start with a lay of tortillas. Next, spread 1/3 of the chicken mixture for the next layer.








Then sprinkle 2/3 cup of cheese over the chicken. I used a fiesta blend to complement the southwestern flavor. Cheddar would work great, too.








Repeat the layers 2 more times.








Once the casserole is put together, bake at 350 degrees for 32 minutes until nice and bubbly.








As I mentioned, this casserole can be frozen after it is put together, then thawed and cooked as directed.








Below is a printable recipe for your convenience.

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