Burnin' Chicken Casserole

(King Ranch with Bugtussle Burn)


1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded

10 corn tortillas

1 onion, chopped

1 bell pepper, seeds and stem removed, diced

2 cups of grated cheddar cheese

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 cup of chicken broth

1 cup Bugtussle Burn salsa

1 cup diced tomatoes (canned or fresh without skin)

1 small can diced green chilies 

IF YOU ARE BRAVE: Add a little diced jalapeno to the green chilies!

1 tsp. of chili powder

1 Tbl butter


Preheat oven to 350 degrees.

Saute onions and bell pepper in butter until onions begin to become transparent. Set aside. Combine soups, broth, Bugtussle Burn salsa and chili powder; blend until smooth to make sauce. Place a layer of chicken in a greased casserole dish.

Add layers of tortillas, sautéed onion & bell peppers, cheese and then sauce. Repeat layers, ending with cheese.

Bake uncovered for half an hour or until brown and bubbling.

Great served with a dollop of sour cream. Great sides: tortilla chips.

Serves 6-8