King Ranch Chicken Casserole


3-4 boneless chicken breasts boiled and chopped or 1 lg. can of white chicken meat

1 can of Cream of Mushroom soup (can substitute with Cream of Celery if desired)

1 can of Cream of Chicken soup

1 15 oz. can of Roi-Tel tomatoes

½ – 1 cup water to thin as desired

¼ cup chopped onion (sautee until clear w/tsp. of margarine)

Approximately 3 cups uncooked seashell shaped macaroni (then cook per instructions on box)

Grated cheddar cheese (I prefer Monterey Jack and Colby mixture)

Sautee onions until clear and then add the 1st  five ingredients and simmer, stir in cooked macaroni and top with cheese and serve from pan or pour into casserole dish and then top with cheese. If you need to re-heat when in casserole dish, cover with foil, heat oven to 350 degrees and cook until bubbly (usually 15-20 min)

You can also serve this over rice, like a gravy, instead of with macaroni as a casserole.