9/13/09

King Ranch Casserole

Ingredient List:
3 or 4 lb chicken
1-2 celery ribs, thinly sliced
1 onion chopped
Salt and pepper to taste

1 onion, chopped
1 bell pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
½ lb cheddar cheese, grated
1 package flour tortillas
Chili powder
Garlic powder
1 can rotel tomatoes

Recipe:
Boil chicken until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite size pieces and reserve all chicken stock.
Chop onion and bell pepper, combine soups and grate cheese. Start layering casserole in a 9x13 baking dish in this order: tortillas (dipped in stock), chicken, onion, bell pepper, sprinkle to taste with chili powder and garlic powder, soup mixture and cheese. Repeat layers, being sure the tortillas are oozing with the stock.
Cover the casserole with Rotel tomatoes and all the juice. Juices in the casserole should be about half the depth of the dish; if not add a little more stock.
Bake uncovered at 375 for 30 minutes.

NOTE: This recipe is from our grandmother, Mary Hal Herndon. I have several other versions from other people that I will try to add as well.

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