Tasty Tuesday - Nanny's Chicken Casserole

This is my all time favorite chicken casserole. It's my grandma's recipe, and it's a little Mexican-y. She always called it King's Ranch Chicken Casserole - but I have no idea why, since there's no ranch or king involved. So I've renamed it in her honor. She always served it with salsa, sour cream, and tortilla chips to dip, so that's how I recommend you eat it as well.

It's also really easy. (Especially if you do the little cook-your-chicken-and-freeze-it-ahead-of-time trick.) So enjoy!

Nanny's Chicken Casserole

4-6 cooked, shredded chicken breasts
1 can (about 14oz.) chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes (these are just tomatoes with diced chilies in them)
10 corn tortillas
1 large onion, chopped
1 green pepper, chopped
1/4t. chili powder
8oz. grated cheddar cheese

Bring the chicken broth to a simmer. Dip the corn tortillas in the chicken broth for five (5) seconds each. Set aside.

In a bowl, combine the chicken broth, cream of mushroom soup, cream of chicken soup, chili powder, onion, and green pepper.

Spray a 9x13 pan with non-stick cooking spray. Layer five tortillas in the bottom of pan. Cover with a layer of chicken. Cover chicken with 1/2 the soup mixture. Repeat the layers.

Cover layers with can of Ro-tel tomatoes. (I drain them a little first, but not all the way.) Cover everything with cheese.

Bake at 350 degrees for 40 minutes to an hour.