King Ranch Chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 medium jar salsa
1 tsp. cumin
1 dozen corn tortillas, cut in 1" strips
6 chicken breasts, cooked and cubed
1 pound sharp cheddar cheese, grated
Combine first 5 ingredients. Dip tortillas strips, a few at a time, in the soup mixture. Layer ingredients in a 9x13" casserole dish, beginning with the torillas strips, then chicken, then sauce. Add a layer of cheese. Repeat, ending with grated cheese. Bake at 325°F for 1 hour, 35 minutes. Note: May be refrigerated up to 24 hours before baking.
Submitted by SandieLR
Poultry Dishes
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