King Ranch Chicken

Are you a cheese fan like me? I mean come on, who can resist the ooey gooey yumminess melted on a burger, Panini, baked potato or the added flavor it adds to quiches, casseroles, and pasta?! Oh I could go on and on about this wonderful stuff called cheese. I love it all from the stinky kind to the liquid gold we know as Velveeta. Today I am using this "liquid gold" to make a crowd favorite (and freezer favorite), King Ranch Casserole.

Here are the ingredients that you will need

Before you start the casserole you will want to take your chicken breast and boil them in water til cooked through. I like to add half a diced onion, salt and pepper to my water.

Once your chicken has cooked through, shred it, add seasonings and set aside.

Preheat your oven to 350 degrees. Then take out your favorite sauce pan and melt 1 stick of butter.

Once butter has melted, add your diced bell pepper, garlic and onion. Sauté til soft and onions are translucent.

Next, you will add in your canned ingredients (cream of mushroom and chicken, Rotel, diced tomatoes, and half a can of green chilies.)  Stir to combine.

Then add in your "liquid gold" and cook til all has melted. You may need to add a little chicken stock to your mixture if you feel it is too thick.

Cut your tortillas into these cute little triangles. Why? Well because it's cute :)

Now it's time for the assembly. Grease a 9x13 baking dish. Start with your cheese sauce first. Then add your chicken.Then your tortillas. Repeat til you have filled your casserole dish and you have ended with the ooey gooey deliciousness I like to call cheese...aka liquid gold...aka yumminess!

And just because I love cheese so much and it gives it that extra little pop. You will want to add some grated cheddar on top!! Yum!

Bake at 350 for 45 min or until it is bubbly hot. I hope you enjoy this crowd pleaser as much as my little crowd did!


King Ranch Casserole

4 chicken breast (boiled and shredded)
1 pkg. tortillas (cut into cute wedges)
1/2 med. onion - chopped
1/2 bell pepper - chopped
1 clove of garlic -minced
1/2 lb Velveeta - cubed
1 can Rotel
1 can diced tomatoes
1/2 small can of green chilies
1 can cream of mushroom
1 can cream of chicken
1 stick of butter
chicken stock


Preheat oven to 350. In saucepan, melt stick of butter. Once melted, add onion, bell pepper, and garlic. Cook til veggies are soft and onion is translucent. Add in cream of mushroom, cream of chicken, Rotel, diced tomatoes, and green chilies. Then add cubed Velveeta and cook til melted. Use chicken stock if you need to thin out the sauce a bit. Assemble casserole. Top with grated cheddar. Bake at 350 for 45 or until bubbly. If you want to freeze this meal you can stop before the baking process, cover with foil and freeze.