The Texas Casserole Everyone Should Make and the Story Behind It!

Name: The Texas Casserole Everyone Should Make and the Story Behind It!
Total time: 45 min
Ingredients: 3 tbsp Butter; 3 Bell pepper, chopped, roasted; 1 Onion, chopped; 3 cups Chicken, chopped shredded cooked; 1 can Cream of chicken; 1 can Cream; 1 can Chili pepper, diced; 3 tsp Ancho chili, powder; 2 tsp Kent’s Mesquite Smoke seasoning; 2 tsp Garlic powder; 3 tsp Black pepper; 14 Corn tortilla; 2 ½ cups Cheddar cheese, shredded; ½ cups Scallion, chopped, for topping

By Cowboy Kent Rollins · 45 min

Ingredients

Butter3 tbsp
Bell pepper · chopped, roasted3
Onion · chopped1
Chicken · chopped shredded cooked3 cups
Cream of chicken1 can
Cream1 can
Chili pepper · diced1 can
Ancho chili · powder3 tsp
Kent’s Mesquite Smoke seasoning2 tsp
Garlic powder2 tsp
Black pepper3 tsp
Corn tortilla14
Cheddar cheese · shredded2 ½ cups
Scallion · chopped, for topping½ cups

Instructions

Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch casserole dish or a 12-inch Dutch oven.
Melt the butter in a medium cast iron skillet over medium heat. Add the bell pepper, green chilies and onion and cook about 5 minutes until tender.
In a large bowl, combine the chicken, both cream soups, the Rotel, and the seasonings. Stir in the cooked vegetables from the skillet.
Layer about a third of the tortillas in the dish, then a third of the chicken mixture, then a sprinkle of cheese. Repeat for 2 to 3 layers in total, ending with tortillas and cheese on top.
Bake 30 to 35 minutes, until bubbling. Top with the chopped green onions and serve warm.

Summarized from Cowboy Kent Rollins's video. Watch it for the details.

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