King Ranch Chicken
- 1 whole fryer chicken
- 1 cup Italian dressing
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 1 Tbsp red chili flakes
- 1 Tbsp salt
- 1 tsp pepper
- 16 oz. Cream of Chicken Soup
- 16 oz. Cream of Mushroom Soup
- 1 cup chicken broth
- 16 oz. Ro-Tel Hot Tomatoes
- 1 tsp. chili powder
- 1 medium size box Velveeta Cheese
- 1 poblano, chopped
- 1 white onion, chopped
- 1 stick butter
- 1 large bag corn tortillas
- shredded cheese for topping
Saute poblano and onion in butter until onion is tender and translucent. Combine soups, Ro-Tel, chicken broth, chili powder and Velveeta in a large pan. Once cheese melts, add in onion and poblano mixture with butter and chicken.
Slice or tear tortillas into 2" wide strips. Grease a 9x13 casserole dish or 2 8x8. Lay strips in bottom of dish to cover. Pour mixture on top, repeat 2-3 times until mixture gone, place tortilla strips on top.
Casserole may be frozen or refrigerated at this point.
Top casserole with shredded cheese.
Unfrozen: Bake at 300° for 30 min.
Frozen: Bake at 325° for 45 min.
I ALMOST got a picture this evening, but the the dish was EMPTY!!! It is sooooooo yummy - it was gone quickly!! I promise one day, I will get a picture.
And that my friends... is good eats!!