King Ranch Casserole

This recipe is from a cookbook assembled by The Ladies of the Chatterbox Club from Kendall, Kansas.  It takes no time at all to pull together and is a family favorite.  It’s one of those casseroles that tastes as good cold as it does warmed up. Don’t ask me how I know this!                

8 lg or12 med flour tortillas	1 can cream of chicken soup
3 -4 cooked chicken, no skin*	1 can cream of mushroom soup
1 chopped onion	8 oz can mushrooms
1 4 oz can chopped green chiles	2 C sharp grated cheese
10 oz chicken broth	8 oz Velveeta cheese (sliced or grated)

Combine chicken, onion, chiles, broth, soups and mushrooms.  Cut tortillas into fourths and place first layer in a 9 X 13” pan.  Layer one half of chicken mixture and then one half of the cheese.  Repeat the layers, ending with cheese on top.  Bake at 350⁰ for 30 – 45 minutes, uncovered.

*May use boiled, broiled, or even rotisserie chicken.  I usually use chicken breast meat.