Slow Cooker
King Ranch Chicken Casserole
Garlic Green Beans
Ingredients
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 1 cup chopped celery
- 3 cloves garlic, minced
- 2 (10.75-oz) cans cream of mushroom soup
- 1 (10-oz) can diced tomatoes and green chiles
- 2 tsp chili powder
- 2 tsp ground cumin
- 12 soft taco-size corn tortillas, torn into 1-inch pieces
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Melt butter in a large nonstick skillet over medium heat; add chicken, onion, celery, and garlic. Cook 6 minutes or until chicken is browned.
- Stir together chicken mixture, soup, diced tomatoes, chili powder, and cumin in a large bowl.
- Layer one-third of tortillas in a greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and ⅔ cup cheese. Repeat layers twice.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg frozen green beans
- 2 Tbsp butter
- 3 cloves garlic, thinly sliced
Side Dish Instructions
- Cook beans according to package directions; drain, if needed.
- Melt butter in a large skillet over medium heat; add garlic, and sauté 30 seconds. Add beans, and season with salt and pepper to taste. Cook 2 minutes, stirring constantly.
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