This crock Pot Casserole Is The 'King' Of My Heart

This casserole really is the “King” of dinners. It has a little bit of everything going on. You’ve got your meat, veggies, and dairy all in one pot.

My entire family loves King Ranch Chicken casserole and often asks me to make it. I guess you could say it’s a pretty big deal in my household.

Check out this helpful tip from Southern Living:

“For an easy side, whisk together 1/3 cup white balsamic vinegar and 1/4 cup pepper jelly. Toss with 1 quartered and thinly sliced English cucumber, 1 quartered and thinly sliced small red onion, 4 cups fresh arugula, 2 cups halved grape tomatoes, and 1 cup diced yellow bell pepper.”

Ingredients

4 cups chopped cooked Tyson chicken

1 large onion, chopped

1 large green bell pepper, chopped

1 (10 3/4-oz.) can Campbell’s cream of chicken soup

1 (10 3/4-oz.) can Campbell’s cream of mushroom soup

1 (10-oz.) can diced tomatoes and green chiles

1 garlic clove, minced

1 teaspoon McCormick chili powder

12 (6-inch) ChiChi’s fajita-size corn tortillas

2 cups (8 oz.) Kraft shredded sharp Cheddar cheese

Instructions

1. Stir together first 8 ingredients. Tear ChiChi’s tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.2. Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.

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Quick Tip: Top this casserole off with salsa and sour cream. Yum!

Thank you to Southern Living for this great recipe.

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This crock Pot Casserole Is The “King” Of My Heart

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