Friday, January 18, 2008

King Ranch Chicken

  • 2-3 tablespoons butter, plus more for baking dish
  • 2 cups chicken, shredded
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 1/4 lb mushrooms, sliced (optional)
  • Chili powder
  • Garlic salt
  • Cumin
  • 1/2 can cream of mushroom soup
  • 1/2 can cream of chicken soup
  • 1-2 cups cheddar cheese, shredded
  • Chicken broth
  • 15-20 corn tortillas
  • 1 handful Cilantro, lightly chopped
  • 1 can Rotel, undrained
  1. Preheat the oven to 375 degrees. Lightly coat the inside of a medium casserole dish with some butter and set aside.
  2. Melt the butter in a skillet over medium heat. Add the onions, bell pepper, and mushrooms (if desired) and sauté until the onions are tender and the mushrooms are browned. Remove from heat and set aside.
  3. Mix the two condensed soups together in a bowl. Set aside.
  4. Warm a little chicken broth in a shallow bowl. Dip the tortillas in this warm broth to soften them for the casserole.
  5. Start off the casserole by lining the bottom and sides of the dish with a layer of the softened tortillas. Tear them to make them fit if needed. Make sure to leave some of the edges exposed so they get crispy in the oven
  6. Layer the casserole dish in the following order:
    - Tortillas
    - Shredded chicken
    - Onion mixture
    - Sprinkling of Chili Powder, Garlic Salt, and Cumin
    - Soup mixture (spread out with a spoon)
    - Cilantro
    - Cheddar cheese
  7. Depending on the size of your dish you will get two or three layers. End with a layer of cheese. Pour the can of Rotel over the top, making sure to distribute the tomatoes and liquid evenly.
  8. Bake uncovered until bubbly, about 30-45 minutes. Serve hot with sour cream or salsa. Serves 4-6

One of my favorite parts is the crispy tops of the tortillas that get baked in the oven. If you like that kind of texture contrast I recommend cutting up additional tortillas and sprinkling them on top of the Rotel before baking. You will get more crunchy tortillas that way.

To Freeze: Prep completely, but do not bake. Thaw completely before cooking.

Found On: A Penny Closer