I had some pork left over from the Pioneer Woman’s Shredded Pork. I also has some tortillas chips that were a little stale. I decided to use both to put together a casserole for dinner. I took the idea of a King Ranch Chicken Casserole but used chips instead of tortillas and pork instead chicken.We all really liked it. It was a good way to use up the pork and chips. All three kids had seconds which is a sure sign that it was a hit with them.
Pork Tortilla Casserole
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 cups chicken broth
- 1 can rotel tomatoes (I used the mild ones)
- 4 or so cups tortilla chips (it was about a third of a bag)
- 4 cups cooked shredded chicken or pork
- 2 cups shredded cheddar cheese
Mix together soups, broth, and tomatoes until combined. Grease a 9×13 pan. Place a layer of chips in the bottom on the pan. Layer 1/2 of meat on top of the chips and pour 1/2 of the both mixture over top. Sprinkle with 1/2 of the cheese. Repeat layers. Bake at 350 degrees for about 45 minutes or until bubbly and done.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
Lynn, I just wanted to let you know that I love your blog. I want to rush out and try every recipe that you blog about, and I love how doable they all seem. Anyway, can’t wait to first make the pork and then use the leftovers to make this yummy casserole.
I am glad you like the recipes. Thanks for letting me know. The casserole would work good with leftover chicken also. Enjoy.
Sounds good. I love King Ranch Chicken. I have a pork recipe similar to Pioneer Woman’s that I make on a regular basis. I’m using the last of it tonight for dinner in pork fried rice.
Oh geeze – this sounds delish! Will have to try it soon. Thanks and can’t wait to go check out your other recipes!
Tracy
My husband and I made this last week. It was SO good! This is a new favorite for us. However I did not see the need for the 2 cups of chicken broth. I only added 1/2 a cup and still felt it was too much. It seems that the cream soups seem much “runnier” than they did even a few years ago and maybe that accounts for the difference. Anyway, thanks for the recipe!
@Julie, I am glad that you enjoyed it! And thanks for mentioning how you adapted it.