King Ranch Chicken Cassarole

From TX so we've had lots of versions of this, but our favorite is this:
1 can cream of chicken, 1 can cream of mushroom, 1 can (2 cups) chicken broth, 1 rotels (drained), and instead of corn tortillas we use corn chips (just about half the cheap $2 bag of santitas), 2-3 cups of cooked, shredded chicken breast, 1 chopped onion, 1 chopped green bell pepper, 1 1/2 tsp chili powder.

I just take the chicken and season one side with a little Tony Cachere and/or Chef Paul's poultry seasoning, the other side with a little garlic powder, cook it up, and shred it. (You can literally season with whatever you want: Tonys, chili, cumin--love the smell of cumin, garlic, poultry, whatever you'd normally do).
Preheat the oven to 350 and then combine the soups, broth, tomatoes, chicken, onion, and bellpepper in a mixing bowl. Spray a little cooking spray in the casserole dish (but doesn't need to be much). Make a layer of the chips (or tortillas, but I just like the chips better) in the casserole dish, break them up as needed to make a fairly flat layer. Ladle some of the mixture over the chips, top with shredded cheddar cheese, then do another layer of chips, mixture, and cheese. Sprinkle a little chili powder on top. (The amount of chili powder doesn't need to be measured because it's a lot easier to sprinkle it from the jar with little holes than trying to get it evenly over your casserole with a measuring spoon, lol, just basically dash a little over the whole thing, or if you don't like spice and you're worried you'll put too much, you can measure it and mix it in the mixing bowl with all the other stuff).
Bake until the cheese has melted evenly. Bam, you're done! (It's supposed to be a real easy comfort food that you can whip up from start to finish in 45 minutes or less when someone's under the weather or whatever, not all fancy and hard, lol....another thing I like about it, being able to season a bunch of chicken you get on sale, put it all in the pressure cooker, and make several meals at once with the chicken, king ranch casserole being one of those meals).

Hi C.,

I had never heard of a King Ranch chicken casserole, always made just a regular one - but I googled it and found the following. It sounds so yummy that I think I will make one this week also.

http://homesicktexan.blogspot.com/2007/10/king-of-cassero...

http://tastykitchen.com/recipes/main-courses/mexican-chic...

I have a recipe very similar to April C's and it's wonderful.

I make mine with the corn tortillas. Also, we make ours with leftover chunked up Golden Chick strips (breading and all)--YUM.

Our's is simular to April's except we use the corn tortillas, don't add broth, and don't add the onions and peppers (we don't like either). We do use Hot Rotel and I add a 16 oz tub of sour cream to make it more creamy and tone down the hot just a little bit (we like spicey).

I think I use about 2 cups of cheese (cheddar & monteray jack). It's one of my husband's favorite dishes!