Post by 58limited on Jun 29, 2012 20:05:05 GMT -5
This is a Rotel recipe and is so good that I've made it three times in the last two weeks. First, the recipe as written, then a few notes of the changes that I made:
1/4 cup (1 stick) Fleischmann's Original Margarine
1 medium bell pepper, chopped
1 medium yellow onion, chopped
1 - 10 3/4 oz. can Cream of Chicken soup
1 - 10 3/4 oz. can Cream of Mushroom soup
1 - 10 oz. can Rotel diced tomatoes and green chilies
2 cups chopped cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded Cheddar cheese
PAM coking spray
Preheat oven to 325. Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion and saute about 5 minutes until tender
Stir in both soups, Rotels with liquid, and chicken.
Spray 13" X 9" baking dish with PAM. Layer 1/3 of tortillas, tomato mixture, and cheese evenly in dish. Repeat layers three times.
Bake uncovered for 40 minutes or until hot and bubbly.
MY Changes:
I made these changes from the start, never made the recipe as written above.
Substitute 1 stick of unsalted butter for the margarine, because margarine -EEEWWW!!!!
Saute in a cast iron skillet, mix soups, onion/pepper saute, and chicken together in a mixing bowl.
Substitute a poblano pepper for the bell pepper - not as sweet as a bell but gives a great TexMex flavor.
Add a little garlic
Use 15 tortillas instead of 12 - I like corn tortillas.
Use a rotisserie chicken (remove skin) for the chicken - will be more than 2 cups but so what? For those in Texas, HEB's rotisserie chicken is great for this.
I use almost 3 cups of Cheddar.
I sprinkle Hot Hungarian Paprika on top - but not too much, its hot.
EDIT 5/30/2015 - I made this again last week but used the Red Gold brand's Chipotle version of Rotels and it put this dish over the top, one of the best King Ranch casseroles I've ever had.
1/4 cup (1 stick) Fleischmann's Original Margarine
1 medium bell pepper, chopped
1 medium yellow onion, chopped
1 - 10 3/4 oz. can Cream of Chicken soup
1 - 10 3/4 oz. can Cream of Mushroom soup
1 - 10 oz. can Rotel diced tomatoes and green chilies
2 cups chopped cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded Cheddar cheese
PAM coking spray
Preheat oven to 325. Melt Fleischmann's in large saucepan over medium heat. Add bell pepper and onion and saute about 5 minutes until tender
Stir in both soups, Rotels with liquid, and chicken.
Spray 13" X 9" baking dish with PAM. Layer 1/3 of tortillas, tomato mixture, and cheese evenly in dish. Repeat layers three times.
Bake uncovered for 40 minutes or until hot and bubbly.
MY Changes:
I made these changes from the start, never made the recipe as written above.
Substitute 1 stick of unsalted butter for the margarine, because margarine -EEEWWW!!!!
Saute in a cast iron skillet, mix soups, onion/pepper saute, and chicken together in a mixing bowl.
Substitute a poblano pepper for the bell pepper - not as sweet as a bell but gives a great TexMex flavor.
Add a little garlic
Use 15 tortillas instead of 12 - I like corn tortillas.
Use a rotisserie chicken (remove skin) for the chicken - will be more than 2 cups but so what? For those in Texas, HEB's rotisserie chicken is great for this.
I use almost 3 cups of Cheddar.
I sprinkle Hot Hungarian Paprika on top - but not too much, its hot.
EDIT 5/30/2015 - I made this again last week but used the Red Gold brand's Chipotle version of Rotels and it put this dish over the top, one of the best King Ranch casseroles I've ever had.