Chicken — King Ranch Style
January 9, 2012 § 2 Comments
When I was in junior high, my younger brother’s elementary school class made a “cookbook” using recipes contributed by parents and illustrations drawn by the classmates. There were several of these recipes that turned up in Mom’s repertoire after that because they were fairly convenient and we all loved them.
One of these tasty offerings was Chicken – King Ranch Style. My family loves this but I have concerns because of the high fat and sodium content of the original recipe. I made it yesterday, just because we haven’t had it in forever and I had the ingredients. It is on my list of things to re-write for the book. I want to be able to make it from scratch and not rely on the canned soups and such.
At the request of some friends and family members, here is the version I made yesterday.
Chicken – King Ranch Style
1 can condensed cream of chicken soup
1 can condensed golden mushroom soup
1 can Rotel tomatoes and green chilies
1 cup low sodium chicken broth
1 large bonless, skinless chicken breast, cooked and shredded
12 corn tortillas
8 ounces sharp cheddar cheese, grated
Preheat oven to 350 degrees. Spray casserole with no-stick cooking spray. Combine soups, Rotel, and chicken broth. Put a small amount of soup mixture on bottom of casserole and cover with a layer of tortillas. I usually tear or cut up my tortillas so they fit in flatter layers. Top with some of the chicken, a little of the cheese and some more of the sauce. Continue making layers ending with tortillas, a bit of sauce and then the rest of the cheese. Bake until hot and bubbly, 30-45 minutes depending on the size of your dish and your oven.