Subj: King Ranch Chicken recipe
King Ranch Chicken is a regional dish here in South Texas. Here's how I make it.
Use a three quart casserole. Spray it with Pam. Cook a chicken in water, then bone the
cooked chicken and save the broth. Separately make a sauce of cream of chicken soup,
cream of mushroom soup, some chicken broth, and a can of drained Rotel tomotos and
green chilis. My family likes chilies so I add a small can of chopped mild green chilis.
Dip quartered corn tortillas in the broth, and layer them in the casserole with chopped
onions, the cooked shredded chicken, the sauce, and shredded cheese. I like to use half
Monteray Jack cheese and half colby.
Use all 1 large chopped onion, 8 ounces of cheese, 3 cups of chicken, and 10 corn tortillas.
I have friends that like to add mushrooms, but I don't think they are very authentic. I
do like to add some chopped celery and use the juice from the tomatoes instead of the
can of mushroom soup. It makes the sauce an unauthetic pink, but I like the taste and it
cuts down on the sodium and calories. Finish up the layers with tortillas and cheese.
Bake at about 325 to 350 until the casserole is hot throughout. I like to bake this in the
microwave. Not heating up the kitchen is definitely good here in South Texas
(gardening zone 10). To do this, cover the microwave safe casserole with plastic wrap,
vent, and microwave at 50% for 15 minutes. Turn and cook another 15 minutes at half
power. Remove the wrap, sprinkle with parmesan cheese and a little paprika or red
seasoned salt, and microwave for five more minutes. Let stand for 15 minutes before