King Ranch Chicken

Butter, for the baking dish

One 10.5-ounce can cream of chicken soup 

One 10.5-ounce can cream of mushroom soup 

One 10-ounce can diced tomatoes with chiles, such as Rotel

2 Tbsp. chili powder 

½ tsp. ground cumin 

½ tsp. kosher salt 

½ tsp. freshly ground black pepper

2 cups chicken broth 

16 corn tortillas, torn into pieces 

1 roasted whole chicken, cooled and torn into chunks

1 large white or yellow onion, finely diced 

1 red bell pepper, seeded and finely diced 

1 yellow bell pepper, seeded and finely diced 

1 jalapeno, finely diced 

1½ cups grated sharp Cheddar

1½ cups grated Monterey Jack cheese 

Preheat the oven to 350°. Butter a 9-by-13-inch baking dish.

In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then stir it all together.

Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the soup mixture. Then repeat the layers.

Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.

To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350° following the baking instructions above.

This recipe can be found here.