I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 ½ cups chicken broth I used low-sodium ½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter ½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 ½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sauté the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake

LOL at Kathy's family! Here are some more versions...I haven't tried any of these so I can't comment on if they are good or not. KING RANCH CHICKEN 2 1 can cream of mushroom soup 1 can cream of chicken soup 1 (16 oz.) can tomatoes, cut up 1 c. chicken broth 3 lbs. chicken, boiled & deboned 1 sm. pkg. corn tortillas, cut up 2 c. cheese, grated 1 onion, chopped up Preheat oven to 350 degrees. Combine and heat first 4 ingredients. Chop chicken into bite sizes. Put into 9 x 12 inch pan. Layer in this order: chicken, tortillas, cheese, onion (optional), sauce. Cover and bake 1 hour at 350 degrees. KING RANCH CHICKEN 3 1 cooked and boned fryer (save 1 cup broth) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Ro-tel with tomatoes and green chilies, chopped 1 tbsp. chili powder 1 chopped bell pepper 1/2 lb. grated cheddar cheese 1 lg. onion, chopped 12 tortillas Salt and pepper to taste Use 1/2 cup broth to saute onion, pepper and chili powder. Use 1/2 cup broth to soften tortillas. Mix soups and Ro-tel with onion and pepper. Bring to boil. Grease 9x12 baking dish. Lay tortillas in dish, cover with chicken, pour soup mixture over all. Top with cheese. Bake at 350 degrees 30 minutes (or until cheese melts and bubbles). KING RANCH CHICKEN 4 Flour tortillas 1 - 1 1/2 lbs. chicken breast (boneless & skinless) 1 green pepper, chopped 1 onion, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 lb. grated cheddar cheese 1 can Rotel tomatoes, diced NOTE: To make less spicy, use 1/2 can stewed tomatoes and 1/2 can Rotel. Bake chicken with green pepper and onion until done at 350 degrees. Chop into small pieces. Tear tortillas into medium size pieces and line the bottom of a 13"x9" casserole dish. Next layer with chopped chicken, onion and green pepper mixture. Top with grated cheese next. Pour 1 can of undrained Rotel tomatoes on top. Bake until hot, about 35 to 40 minutes.

I ended up cooking it in some rice, to which I added ginger, garlic, Chinese celery (from 99 Ranch), and onion. I had cooked the sausage in chicken broth with a couple of Serrano chilies, and so that got added to the rice, but I strained out the chilies. The Chinese celery is pretty much leave with tiny stems, but this is my favorite part of celery, and it has a more intense flavor than just celery. After the rice was done, I added some scrambled eggs because I had seen a recipe that called for eggs with the rice and sausage. I'm not crazy about the sausage, but it was not all that sweet, but I did add the ginger and garlic because of the sweetness, and I think that helped. I won't be buying it again, but if you like sweet sausage, I could recommend it. I added soy sauce to the eggs when I scrambled them. It might have been better smoked, but they are so small (like breakfast sausages) that I was afraid of overcooking them if I barbecued them, but they probably would have been okay in the electric smoker. The 99 Ranch Market had some huge jackfruit, but I tend to buy that either in cans or dried. There were some other fruits and vegetables that I did not recognize, and they had something called Chinese okra that was huge.