Tuesday, April 24, 2012

King Ranch Chicken

I made this forever ago and just realized that I forgot to post it.

It was so long ago, I can't even blame it on the bar exam.

Maybe I could blame it on moving.  That's my back-up excuse these days.

Anyway, this is a Southern Living classic.

And it's delicious, of course.

One of our faves.

Oh, and King Ranch is a real place in Texas.  I asked my cousin, who is a real Texan.  So there you go.

King Ranch Chicken
Adapted from Southern Living

3-4 cups shredded cooked chicken (white and dark meat)
1 T butter
1 T olive oil
1 onion, chopped
1 green bell pepper, chopped
10 oz. can cream of mushroom soup
10 oz. can cream of chicken soup
2 10 oz. cans Rotel, partially drained
1 cup chicken stock
2 tsp cumin
2 tsp chili powder
1 tsp dried oregano
3 cups (about 12 oz.) shredded extra-sharp cheddar cheese
12 six-inch white corn tortillas, cut into strips

Melt the butter and olive oil in a skillet and saute the onion and green bell pepper until soft, about 8-10 minutes.  Stir in the soups, tomatoes, chicken stock and spices.  Bring to a simmer and cook for about 5 minutes.  Remove from heat.

In a greased 9x13 casserole dish, layer the chicken, sauce, tortilla strips and cheese in 2-3 layers, ending with a layer of cheese.  Bake in a 350 degree oven for about 45 minutes, until bubbly.  Allow it to sit for about 10 minutes before serving.


Martha @ Berrybliz said...

Yesterday, I sent my hubby to the store to get the ingredients for this that I did not have on hand. I whipped it up, put it in the oven on delay bake and it was ready when we got home from church. YUM!

Elizabeth said...

So glad y'all liked it! It's one of my go-to meals. :)