July 7, 2009

King Ranch Chicken

Lindsay Walden
Small package corn tortillas
4 chicken breasts, boiled, and shredded (save broth)
1 can cream of chicken
1 can broth (use broth from boiling chicken in and fill cream of chicken can)
1 can diced tomatoes and jalapenos
1 can cream of mushroom
Shredded cheese
Sour Cream, Chips
Cut tortillas into 1” strips. Layer on bottom of 9x13” pan. Then layer, shredded chicken. Then in small bowl, mix cream of chicken, broth, tomatoes/jalapenos, and cream of mushroom. Layer that on top of chicken. Then layer shredded cheese. Bake for 30 minutes at 350˚F until bubbly. Serve with sour cream and chips.

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