"Secrets to Cooking TexMex"
KING RANCH CHICKEN
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups (8 oz.) shredded cheddar cheese
Preheat oven to 325 degrees F. In a large saucepan, cook pepper
onion in melted margarine until tender, about 5 minutes. Add
RO*TEL and chicken, stirring until well blended. In a 13 x 9
baking pan, alternately layer tortillas, soup mixture and cheese, repeating
for three layers. Bake 40 minutes or until hot and bubbling.
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