King Ranch Chicken

King Ranch Chicken

This is a traditional Texas casserole that was actually developed on the King Ranch. It is true “Tex-mex” at its finest. 

It is also endlessly versatile. If you like it spicy you can get the Hot Ro-tel these days. There are vegetarian, crowd and freezer options here as well. 

Yield: 8 servings

Time: 2 hours

2 1/2 quart casserole, sprayed with nonstick spray

Ingredients:

4 boneless skinless chicken breasts, boiled in a small amount of water (reserve water)

1 can cream of mushroom soup (you can use the low fat version)

1 can cream of chicken soup (ditto above)

1 can Ro-Tel tomatoes and green chilies

1 cup chicken broth (from boiling chicken above)

12 corn tortillas

1 onion, chopped

2 cup grated cheddar cheese

Instructions:

Cut chicken into small pieces. Blend soups, tomatoes, and chicken broth until smooth. Into casserole dish place 1/2 each chicken, tortillas (cut into pieces), soup mix, onions, cheese. Repeat layer ending with cheese. Bake at 300° uncovered for 1 hour.

This recipe is a great way to use the leftover Thanksgiving turkey. Substitute 4 cups chopped turkey for the chicken and use canned broth.

For a vegetarian version use thinly slice extra firm tofu instead of chicken and Cream of Celery  soup instead of Cream of Chicken and canned veggie broth. You can call it King Ranch Casserole. 

Crowd Pleaser:

Multiply this recipe by 4 and assemble it in a disposable counter pan. All the instructions are the same, but double the baking time. 

Freezer Friendly: 

You can make the regular recipe and freeze it before you bake. If you are baking from frozen, double the baking time. 

OR

You could make this up, but instead of using the  counter pan quantities, put half of it in a disposable lasagna pan and split the rest of it into two square aluminum cake pans. Freeze them and you have two family meals and one company meal ready to go.