Mim's Mexican Chicken


My grandmother, Mim Miller, was a wonderful cook. Her dishes, no matter how simple, were always seasoned with love.

This recipe, also known as King Ranch Chicken, is a favorite at pot luck suppers for the zesty flavor.

Frugal home cooks like it, too, because it stretches a little chicken a long way--and it's a great dish to disguise the last bits of turkey after Thanksgiving!


1 package
corn tortillas
2 cups
chicken, cooked and cubed (or substitute turkey)
12 ounces
cheddar cheese, grated
1 can
cream of chicken soup, condensed
1 can
cheddar cheese soup, condensed
1 cup
tomatoes with green chilies (such as ro-tel brand)
1 1⁄4 cup
onion, chopped
freezer food storage bag, jumbo


Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips.

In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.

Cover with plastic wrap, then seal with aluminum foil.

To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.

To prepare: thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered casserole at 350-degrees until hot and bubbly. You may remove aluminum foil 10 minutes before taking the casserole out of the oven to melt cheese.

Allow to stand 5 to 10 minutes, then cut with spatula and serve.