Easy King Ranch Casserole

December 8th, 2010

I found this casserole recipe on the Photograzing site, which was submitted by Pennies on a Platter.  Any recipe containing the word “easy” intrigues me.  As did the image of the Dorito covered casserole!!!

This recipe truly was easy and delicious with a nice subtle spicy kick to it!  The only thing I changed to make this a vegetarian casserole was to use a vegetarian chicken substitute instead of chicken and cream of potato soup instead of cream of chicken.  I also used a smaller can of corn as my husband is diabetic I try to cut down on carbs when I can without losing too much flavor.

Thank you Nikki for submitting this to Photograzing and your friend, Stephanie for inspiring you.  Also thank you for sharing your secrets to food photography glory.  My Canon point and shoot is letting me down big time!!!

Easy King Ranch Casserole
1 roll Worthington Chick-ett, thawed and cubed
10.75 oz can 98% fat free cream of mushroom
10.75 oz can cream of potato (fat free if you can find it)
10 oz can diced tomatoes and green chiles
8.75 oz can corn, drained1 cup crushed Doritos, cheese flavor preferred
2 cups shredded cheddar cheese
1 – 1.5 cup crushed Doritos

1.  Preheat oven to 350 degrees.
2.  Mix together all ingredients except the Doritos in a 9×13 casserole dish.
3.  Bake uncovered for 20 minutes.
4.  Carefully remove from oven and top with crushed Doritos. Bake for an additional 10 minutes.

I’m submitting this recipe to the following food carnivals:
Tempt My Tummy Tuesdays at Blessed with Grace
Tuesdays at the Table at All the Small Things
Frugal Food Thursday at Frugal Follies
Whats Cooking Wednesday at The Fairy Blogmother

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