Serving Size : 10 3 pounds chicken salt pepper 1 bay leaf 1 cup green pepper -- chopped 1 cup onion -- chopped 1/2 cup butter or margarine 2 cans cream of chicken soup 2 cans cream of mushroom soup 10 ounces ro*tel tomatoe w/green chile 12 corn tortillas -- crumbled in bite sized pieces 1 1/2 cups

King Ranch Chicken Recipe By : Serving Size : 10 Preparation Time : Categories : Cheese And Eggs Mexican Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken salt pepper 1 bay leaf 1 cup green pepper -- chopped 1 cup onion --

Instructions inutes or until hot and bubbly and cheese is atone5 of.Cone-third of all in 3xL o 12. May be frozen before or after baking.s atone5 of.@325 degrees for 40 3xL o 12. May be frozen before or after baking.s atone5 of.?browned. Serves 10 3xL , use the reduced fat soups and low-fat

Instructions Layer 1/2 of tortilla strips & chicken in casserole dish sprayed with non-stick cooking spray. Repeat layer. In saucepan,combine flour,salt,chicken broth cubes & tomato paste. Gradually add milk until thickened. Remove from heat. Stir in water,mushrooms,chiles & onion. Pour

Ingredients: 4 large chicken breasts (cooked) 1 can cream of mushroom soup 1 large sweet onion, chopped 1 can cream of chicken soup 1/2 can chicken broth 2 cups grated cheddar cheese 2 tbsps chopped jalapeno pepper 1-2 cans diced Rotel Tomatoes w/chilies 2 tbsps jalapeno juice 6 flour totrillas 2

This flavorful dish has many variations. Our recipe includes its own well-seasoned sauce, omitting the canned soup commonly found in King Ranch Chicken recipes. Yes, it's a little more trouble, but the resulting dish is worth the effort. This casserole freezes well, and will be a big favorite at