RECIPE: Royal Tarnegolet (Chicken) Casserole

Royal Tarnegolet (Chicken) Casserole

royal chicken casserole


1 (10 oz) can Rotel

1 (10 oz) can cream of mushroom soup

1 (10 oz) can cream of chicken soup

1 cup chopped yellow onion

2 (12.5 oz) cans chunk chicken, drained

12 small corn tortillas, torn into pieces (We like to use a corn/flour tortilla blend that we found.)

1 cup chicken broth

3 cups shredded cheddar cheese or colby jack cheese



Preheat oven to 350 degrees. Lightly grease a 4 quart casserole dish. In a large bowl, combine the Rotel, soups, onion and chicken. In a medium bowl, soften the tortilla pieces in the broth. Layer the tortilla pieces, chicken mixture and cheese in the baking dish. Repeat with remaining ingredients. Pour any remaining broth on top. Bake for 40 minutes or until top of casserole is bubbly and begins to brown. Turn off oven and let dish sit inside for at least 15 minutes.


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