King Ranch Chicken Breakfast Casserole - our favorite Tex-Mex casserole turned into a yummy make-ahead breakfast casserole! Bread, chicken, Rotel, cheese, cream of chicken, eggs, milk, and tortilla strips. I mean, how could this be bad?!?! Great for breakfast, brunch, lunch, or dinner!
Ingredients:
8-ozfrench bread cubed
2cupschopped cooked chicken
1(14.5-oz)can diced tomatoes with green chiles, drained
Spread bread cubes in the bottom of a lightly greased 9x13-inch baking dish.
Top the bread cubes with the chicken, drained tomatoes and green chiles, and 1½ cups shredded cheese.
Whisk together milk, cream of chicken soup, and eggs. Pour over chicken and bread mixture. Cover and let soak 30 minutes to overnight in the refrigerator.
Preheat oven to 350ºF. Remove casserole dish from refrigerator and top with remaining ½ cup cheese and tortilla strips.
Bake for 1 hour to 1 hour 10 minutes, until center is set. Let cool 5 to 10 minutes before cutting.
Notes:
I use a rotisserie chicken for the cooked chicken.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.