Tuesday, February 17, 2009

King Ranch Casserole

This was another recipe given to me at my bridal shower. What I like about it's name is the fact that the folks who gave it to me used to live in a castle - literally! It turns out that this is a pretty well known recipe. The only difference, is that my recipe says to double the cheese on top.

1 medium onion, chopped
2 stalks celery, chopped
1 Tablespoon butter
4 chicken breasts, skinned and boned and cut into cubes
corn tortillas, cut into thirds
1 10.5 ounce can cream of chicken soup
1 14.5 ounce can stewed tomatoes
2 cans chopped green chilies (or to taste)
1 cup shredded cheddar
sour cream dollops

  1. Melt butter in skillet and saute onion and celery until soft.
  2. Add the prepared chicken breasts and cook until chicken is done. (note you can boil or saute chicken in advance)
  3. Line a 9x6x2 inch casserole dish with tortilla strips.
  4. Add the mixture from skillet on top.
  5. Now spread undiluted cream of chicken soup on top.
  6. You may add a couple of dollops of sour cream if you wish.
  7. Cover with another layer of tortilla strips
  8. Combine green chilies and stewed tomatoes in bowl and spread on top of tortilla layer.
  9. Cover thoroughly with shredded cheddar cheese.
  10. Make at 350 for an hour or until bubbles appear.
  11. If you choose double the cheese on top.
  12. Serves 6, with dollop of sour cream on top.

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