Deep Fried: Carol's King Ranch Casserole

4 skinless, boneless chicken breast halves1 tablespoon chicken bouillon1 cup chicken broth1 cup chopped onion1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup diced red bell pepper1 (14.5 ounce) can diced tomatoes with green chile peppers2 (8 ounce) cans chili beans, drained12 (8 inch) flour tortillas3 cups shredded Colby-Monterey Jack cheeseBring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly. Amount Per Serving  Calories: 632 | Total Fat: 27.3g | Cholesterol: 86mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 632

Total Fat: 27.3gCholesterol: 86mgSodium: 1745mgTotal Carbs: 62g    Dietary Fiber: 6.1gProtein: 36.7g VIEW DETAILED NUTRITION
About: Nutrition Info

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