King Ranch Chicken Casserole

Ingredients

• 1 lb. boneless, skinless chicken breast
• 1 Tbsp chili powder
• 1 Tbsp cooking oil
• 2 Tbsp butter
• 1 yellow onion
• 1 green bell pepper
• 2 Tbsp all-purpose flour
• 1 cup chicken broth
• 1 can diced tomatoes with green chiles, Rotel
• 1/2 cup sour cream
• 8 oz. cheddar cheese, shredded
• 5 cups tortilla chip strips
• 2 green onions

Directions

1. Set the chicken breasts on a board and lay plastic wrap over them. With a rolling pin or mallet, flatten the chicken until the thickness is fairly even, about 3/4 to 1-inch thick. Sprinkle chili powder over both sides.
2. Warm the cooking oil in a large skillet over medium. When the oil is hot, tilt the pan so it coats the surface, then place the seasoned chicken in the skillet. Cook until the chicken is browned and cooked through, about 5 minutes each side. Transfer it to a clean board and let it cool.
3. While the chicken cooks, finely dice the onion and bell pepper, then shred the cheddar. Set the oven to 375ºF.
4. Once the chicken is out of the skillet, add the butter, onion, and bell pepper. Cook over medium until the vegetables have softened and the onion looks translucent.
5. Sprinkle the flour into the skillet with the onion and bell pepper. Cook for about 1 minute more, until the flour clings to the pan and takes on a golden color.
6. Pour in the chicken broth, stirring to loosen the flour and the browned bits from the skillet. Bring the broth to a simmer so it thickens into a gravy, then take the skillet off the heat.
7. Drain the diced tomatoes with green chiles thoroughly. Cut the cooked chicken into dice, then stir the chicken and tomatoes into the gravy.
8. Once the chicken and tomatoes are mixed in, add the sour cream and 1/2 cup of the shredded cheddar. Stir until everything is evenly combined.
9. Scatter several handfuls of tortilla chip strips across a 9x13-inch baking dish, or use a 3 quart casserole dish. Spread half of the chicken mixture over the chips. Add another layer of tortilla chip strips, using about half as much as the first layer, then spread the rest of the chicken mixture over the top. Finish with the remaining 1.5 cups of shredded cheddar.
10. Bake in the 375ºF oven for 15 minutes, or until the cheese has melted and the edges are bubbling. Add the sliced green onions after it comes out of the oven, then serve hot.