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King Ranch Chicken Recipe

December 18, 2006
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Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13" baking dish to cover bottom.

Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Sprinkle half the cheese over the top. Repeat to make a second layer with remaining tortillas, broth, chicken and vegetables. Sprinkle the top with the garlic and chili powder.

Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Ro-tel tomatoes and the remaining cheese. Bake for about 45 minutes. Makes 8 servings.

Ingredients:
6 large boned and skinned chicken breast halves
1 cup water
10 ounces corn tortillas (quartered)
1 medium onion (diced)
1 medium bell pepper (diced)
2 cups lowfat cheddar cheese (shredded)
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces reduced fat cream of chicken soup
10 3/4 ozs reduced fat cream of mushroom soup
10 ounces canned Ro-Tel tomatoes (chopped)