King Ranch Chicken Casserole
From hayleesgrandma 15 years ago
- 120 minutes to make
- Serves 8
There's a reason why recipes for this Texan favorite abound. It travels well, feeds a crowd, and results in delicious leftovers. This version keeps the convenience of using canned soups, but gets its oomph from the addition of oregano, cumin, and chili powder. Read more See less
Ingredients
- 1 (4 1/2- to 5-lb. ) whole chicken shopping list
- 2 celery ribs, cut into 3 pieces each shopping list
- 2 carrots, cut into 3 pieces each shopping list
- 2 1/2 to 3 tsp. salt shopping list
- 2 tablespoons butter shopping list
- 1 medium onion, chopped shopping list
- 1 medium-size green bell pepper, chopped shopping list
- 1 garlic clove, pressed shopping list
- 1 (10 3/4-oz.) can cream of mushroom soup shopping list
- 1 (10 3/4-oz.) can cream of chicken soup shopping list
- 2 (10-oz.) cans diced tomatoes and green chiles, drained shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon Mexican-style chili powder* shopping list
- 3 cups grated sharp cheddar cheese shopping list
- 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips shopping list
How to make it
- Preparation
- 1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
- 2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
- 3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
- 4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
- 5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
- *1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
The Rating
Reviewed by 4 people-
Sounds terrific!! HIGH FIVE :+D
chefelaine
in Muskoka loved it
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oh yeah...this is a keeper!!
sparow64
in Sweetwater loved it
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Absolutely one of our favorites!! Love the addition of oregano and cumin! Wonderful!
rosemaryblue
in CollegeTown loved it
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