Wednesday, September 29, 2010

King Ranch Casserole

There are many variations of this casserole and I have no idea which one is the original. I really enjoyed my own version tonight, so I'm sharing it with you.


13 0z. bag tortilla chips, slightly crushed
3 cups diced or shredded cooked chicken
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with green chiles
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup milk
2 tsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tsp. cumin
2 tsp. chili powder
2 cups shredded cheddar cheese

Preheat oven to 325 degrees. Place chips in bottom of 9x13 baking dish.

In a large skillet, heat olive oil over medium heat. Saute onion and garlic until tender. Stir in tomatoes, soups, and milk until combined. Add chicken, black beans, cumin, and chili powder and heat through. Pour over chips in dish.

Bake, uncovered, for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven for 3-5 minutes or until cheese is melted.

1 comment:

The Muries said...

Ok Sorry this is the one I meant was so good that my picky eater had thirds and the leftovers were good the next day. We are eating the chicken chili nachos this weekend.