I love king ranch chicken but hubs doesn’t like corn tortillas, so here is my settle and it’s a truly delicious creation! This is freezer friendly and I always keep a couple on hand for quick meals. Serve with a side salad or grilled veggies and it’s dinner time!
Ingredients and Variations
Ingredients: Lasagna noodles, chicken, poblano peppers, onions, rotel, cream of chicken soup, cream of mushroom soup, chicken broth, ground cumin, cayenne pepper, chili powder, garlic powder, onion powder, salsa powder, cheddar cheese, salt and fresh cracked black pepper.
Variations: You can use the usual corn tortillas instead of lasagna noodles. Change out the chicken for turkey, beef or pork. Use your favorite cheeses and the “cream of” soups you have on hand or make a homemade cream soup.
King Ranch Chicken Lasagna
6
servings15
minutes1
hourKing ranch chicken in delicious pasta form!
Ingredients
1 1/2 boxes lasagna noodles (prepare per directions if baking right away. Don’t cook if freezer banking)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotle or tomato chili mix
1 1/2 cups chicken broth
1 tsp ground cumin
2 tsp chili powder
1 1/2 tsp Mexican oregano
1/4 – 1/2 tsp cayenne pepper
2 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp fresh cracked black pepper
2 tbsp salsa powder *optional
1 large onion, chopped
2 cans roasted green chilis or poblanos, chopped
6 cups shredded cheddar or other cheese
1 quart canned chicken or 2 lbs cooked chicken shredded
Directions
- Heat oven to 350°.
- Whisk together soups, rotel, broth and seasonings.
- Assembly: Add a little sauce to the bottom of a 9 x 13 baking pan, add a layer of noodles, sprinkle with chicken, onions, peppers, salsa powder, cheese and sauce. Repeat on the next layer then top with noodles, sauce and cheese.
- Bake at 350° covered for 45 minutes, uncover and bake another 15 minutes.
- Cover with freezer paper and foil in a freezer safe baking pan. Freeze for up to 6 months.
Divide into 3 loaf pans for freezer meals for one or two!
