Post by Debbie on Mar 12, 2009 10:28:17 GMT -6
King Ranch Casserole
This recipe supposedly originated from the King Ranch, the largest ranch in Texas. It is great just served with a side salad and rolls. Maybe some Key Lime pie for dessert?
4-5 Lg boneless chicken breasts
1 can cream chicken soup
1 can cream mushroom soup
1 can Rotel Tomatoes with green chilies
1 can chicken broth
1 white onion
1 green bell pepper
1 pkg fresh mushrooms sliced
1 pkg corn tortillias cut in quarters
1 lb. shredded cheddar cheese
(Can be made a day ahead and refrigerated if needed)
Clean chicken and remove any fat or skin and pull out any tendon. Place in Large sauce pan with boiling salted water. Boil til done. Remove from water to cool and tear with a fork into decent bite size shreds or chunks.
While chicken is cooling, cut onion into large chunks. I cut my onion in half with stem ends on the end, trim end, then lay large flat side down and cut into wedges about 1/2" at the largest end. Do the same with the other half of onion. Cut Bell pepper in half length wise. Clean and remove seeds and white membrane. Slice both halves into long slices about 1/2" wide, then cut these slices in half. (Do not finely chop these vegetables as it will alter the flavor of the dish. They must be in chunks for best flavor). In a large skillet saute the onion, bell pepper and mushroom slices in margarine.
To the skillet mixture, over medium heat, add the cooked chicken, both cans of cream soup and the Rotel tomotoes. Stir, adding chicken broth until there is a consistancy of a thin white sauce. Lower temperature and simmer.
In a 13" X 9" glass baking dish sprayed with Pam, layer the following:
1. single layer of tortillia pieces
2. Skillet mixture
3. cover with layer grated cheddar cheese
Repeat. If you still have skillet mixure left, finish off the top with it and top with cheddar cheese.
At this point you can cover with foil and refrigerate until the next day, or even freeze for a later date. (It actually tastes even better the next day).
Bake in preheated oven for 30-40 minutes til cheese is melted and mixure is bubbly.
Leftovers reheat wonderfully.
Note: two square baking dishes can be used to make smaller portions and freeze one for a future meal.