This recipe is a favorite of mine, contributed by Norman Porter, whose mother makes this wonderful dish! I’m surprised Norman isn’t 500 pounds with home cooked dishes like this at his disposal….
Mrs. Porter’s King Ranch Chicken
1 10-3/4 oz. can cream of chicken soup
1 10-3/4 oz. can cream of mushroom soup
2 c. chicken broth
12 tortillas, cut into pieces
1 3 or 4-lb. chicken, cooked
1 large onion, chopped
2 c. grated cheddar cheese
1 10-oz. can Ro-Tel tomato and green chilies
Combine soups, broth and Ro-Tel tomatoes. Oil 3-qt. casserole dish. Layer half the tortilla pieces, half the chopped chicken, half the chopped onion, half the cheese and half the broth/soup mixture. Repeat layers of tortillas, chicken and onion, then pour remaining broth/soup mixture over all. Top with remaining cheese. Bake, covered, at 350 degrees F. for 45-60 minutes. This may be frozen and reheated and will still taste great. Makes 10 servings.
(Contributed by N. Porter.)