Freezable Casserole Recipe
Freezable Casseroles: Texan-Inspired King Ranch Chicken
Growing up in Texas, almost every mom-and-pop restaurant has a fridge full of take-away casseroles, and king ranch chicken is one of the most popular. It's a hearty meal for cold, dark Winter nights, especially during the crazy holiday season. Plus, it's always good to have a casserole in the freezer for a homemade yet simple dinner option.
For those unfamiliar with king ranch chicken, it's essentially a Mexican-flavored casserole, filled with cheese, chicken, aromatic vegetables, and corn tortillas.
Here's the greatest part about this casserole: it's easy to double — or even triple! — this recipe to stock up your freezer.
Serve this with a crunchy green salad, collard greens, or other favorite vegetable. Keep reading for my favorite king ranch chicken casserole recipe.
From Anna Monette Roberts, POPSUGAR Food Make cleanup a breeze by using disposable tin containers rather than glass or enameled cast iron. If you plan on freezing the casserole, there is no need to bake it. Simply wrap it tightly in plastic wrap, date it, and be sure to eat it within three months. When you are ready to bake, remove the plastic wrap, and complete step four of the directions.King Ranch Chicken Casserole
Notes
Ingredients
1 cup semicondensed cream of mushroom soup, such as Amy's
1 10-ounce can diced tomatoes with green chile peppers
2 tablespoons canola oil
1 onion, chopped
1 red bell pepper, chopped
1 teaspoon chili powder
Garlic salt, to taste
1 12-ounce package corn tortillas, sliced into 1-inch strips
3 cups chicken breast meat, shredded
10 ounces white cheddar cheese, shreddedDirections
Information