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.