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King Ranch Chicken Casserole Recipe
|Corn tortillas||12 , torn|
|Condensed cream of mushroom soup||1 Can (10 oz), undiluted|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Onion||1 Large, chopped|
|Tomatoes with green chilies||1 Can (10 oz), undrained|
|Grated cheddar cheese||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5180 Calories from Fat 2323
% Daily Value*
Total Fat 258 g396.2%
Saturated Fat 108.9 g544.7%
Trans Fat 0 g
Cholesterol 1272.6 mg
Sodium 5940.9 mg247.5%
Total Carbohydrates 302 g100.7%
Dietary Fiber 21.2 g84.8%
Sugars 26.4 g
Protein 388 g775%
Vitamin A 164.3% Vitamin C 68.5%
Calcium 244.1% Iron 136%
*Based on a 2000 Calorie diet
Reserve 1 cup chicken broth.
Bone chicken, cutting meat into bite size pieces.
Grease a 9x13x2 inch baking dish.
Place torn tortillas or broken taco shells in bottom of dish.
Layer chicken pieces on top.
Combine soups, onion, tomatoes and reserved 1 cup chicken broth in saucepan; cook over medium heat until hot.
Pour soup mixture over chicken.
Top with grated cheese.
Bake in a 350°F oven 50 to 60 minutes, or until bubbly hot.