King Ranch Chicken

Here’s another fantastic recipe, though not quite as easy as that Easy Chicken Stuff….  My sister in law came up today and made this.  It’s not like I’ve never had it before (in fact, I requested that she make it today!).  I just thought I’d share the recipe — it’s amazing!  FWIW, the measurements are all approximate (except for the stuff in cans).

Ingredients

  • One whole fryer chicken
  • 12  corn tortillas, torn into pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 tbsp butter
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes, drained
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder 

Boil the chicken until done.  Reserve about 2 cups of the broth.

Preheat oven to 350.

Remove chicken meat from bones, tear into pieces, and spread in large casserole dish (9×13?).  Mix torn tortillas with chicken.

Sweat onion and bell pepper in butter.  Add the two cans of soup and the tomatoes, along with the oregano and cumin.  This mixture will be quite thick.  Spread soup mixture over tortilla mixture.

Spread cheese over the top.  Gently pour broth over casserole.  Sprinkle with chili powder.

Bake until cheese is bubbly – about 25-30 minutes.

Let’s just say that this makes one huge casserole, and I have approximately 1/2 cup of leftovers hidden in the ‘fridge.  🙂

Additionally, I put the chicken carcass back in the broth, added some carrots, celery and onion, and simmered it for about an hour.  Then I strained it, poured it into a metal muffin tin and stuck that in the freezer.  In a bit, I’ll get those out and put them in a ziploc bag.  Homemade, portioned chicken stock!  Yummy!

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