Sunday Night

Last night about 7:30 Todd and I decided we were hungry so I made King Ranch Chicken.  It's the typical recipe that can be found on the back of a can of Rotel Tomatoes.  I change it up a bit however.

Here is how I make it:

1 med green pepper chopped
1 med onion chopped
2 cans cream of chicken soup
2 cans Rotel Tomatoes
2 cups cubed cooked chicken

Saute bell pepper and onion over medium heat in a large saucepan in vegetable oil until tender.  Add chicken to get a bit of a sear on it.  Blend in soup and tomatoes.  Heat through.

Then instead of turning it into a casserole like the original recipe calls for I serve it over white rice with shredded cheddar cheese sprinkled over top.  I also usually only use one can of the soup and tomatoes.

If you have the chicken already cooked this is a quick and easy meal.  You can make it as mild or spicy as you like depending on the variety of Rotel you buy.

Here's the original recipe if you'd like to try it.

INGREDIENTS:
1/4 cup margarine
1 medium green pepper chopped
1 medium onion chopped
2 cans cream of chicken soup
2 cans rotel tomatoes
2 cups cubed cooked chicken
12 corn tortillas torn into bite-size pieces
2 cups shredded cheddar cheese

INSTRUCTIONS:
Preheat oven to 325 degrees
Melt margarine in large saucepan
Add bell pepper and onion
Cook over medium heat until tender
Blend in soup, tomatoes, and chicken
Heat through
Place a layer of 4 tortillas in bottom of a 13x9x2 inch baking dish
Top with 1/3 tomato mixture
Sprinkle 1/3 of the cheese
Repeat 2 more times
Bake for 40 min or until bubbling