Slow Cooker
King Ranch Chicken Casserole
Garlic Green Beans
Ingredients
- 2 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup chopped onion
- ½ cup chopped celery
- 2 cloves garlic, minced
- 1 (10.75-oz) can cream of mushroom soup
- 1 (10-oz) can diced tomatoes and green chiles
- 1½ tsp chili powder
- 1 tsp ground cumin
- 6 corn tortillas, torn into 1-inch pieces
- 1½ cups shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Melt butter in a nonstick skillet over medium heat; add chicken, onion, celery, and garlic. Cook 6 minutes or until chicken is browned.
- Stir together chicken mixture, soup, tomatoes, chili powder, and cumin.
- Layer 2 tortillas in a greased 8-inch baking dish. Top with one-third of chicken mixture and ½ cup cheese. Repeat layers twice.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg frozen green beans
- 1 Tbsp butter
- 2 cloves garlic, thinly sliced
Side Dish Instructions
- Cook beans according to package directions; drain, if needed.
- Melt butter in a 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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