King Ranch Chicken
1 dozen tortillas ( I have used both flour and corn...I prefer corn but both will work
1 can cream of celery soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup chopped onions
1 cup chopped celery
2 cups cheddar cheese--shredded
about 3 pounds of chicken cooked and chopped into bite size pieces, save the stock
I "substitute" all the time with this recipe--if I don't have one of the soups I just use two of the other or use cram of chicken soup instead. I don't add any extra salt or pepper because I have ususally seasoned the chicken well before cooking it. Ii really don't measure either. I basically just cut until it looks right or I use the whole onion and 2 good size celery stalks.
Quarter or tear the tortillas, dunk or soak 1/2 in the broth and then line the bottom of a greased or "pammed" casserole dish with the pieces. Next do a layer of chicken. Combine the soups, tomatoes, onions, celery and 1/2 the cheese. Sometimes I do this in a warm skillet so that it blends better. Put 1/2 of the soup mixture over the chicken. Do another layer--soaked tortillas, chicken, soups. Sometimes, I save a few tortillas to put another layer and then I cover with the remainder of the cheese. Bake at 350 for about an hour. If it is getting too brown cover wtih non-stick foil.