Thursday, January 15, 2009

King Ranch Chicken

  • 3-4 pound hen (I use boneless skinless chicken breasts)
  • 1 onion
  • 1 or 2 ribs celery
  • salt & pepper
  • 1 onion, chopped
  • 1 large bell pepper, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 Pound cheddar cheese, shredded
  • chili powder
  • garlic salt
  • cumin
  • 1 package corn tortillas
  • 1 can rotel tomatoes & chilies, undrained
  1. Make a day ahead and refrigerate. Can also be frozen and baked later.
  2. Boil chicken until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite sized pieces and reserve all stock.
  3. Chop onion and bell pepper. Combine soups. Just before putting casserole together, soak the tortillas in boiling chicken stock until wilted (one at a time while layering works well).
  4. Start layering casserole in a 9x13 baking dish in this order: Tortillas "dripping with chicken broth", chicken, onion, bell pepper, sprinkling to taste with chili powder, garlic salt and cumin, soup mixture and cheese. Should be able to do 2 layers.
  5. Cover the casserole with Rotel tomatoes and all the juice. Juices in the casserole should be about half the depth of the dish, if not add more stock.
  6. Refrigerate overnight for flavors to blend. Bake uncovered at 375* for 30-45 minutes or till bubbly.

1 comment:

Corinne said...

This looks delicious. You're recipes are great. has just launched a new feature called Party Potluck. We are looking for recipes for entertaining. If you submit a recipe it will be published in our online magazine giving you full credit. Come check it out.