I post this recipe in tribute to the Sandra Lee the curtain queen, and also (mainly) my mother, who gathered this and many other delicious down-home bits from a bunch of farmers’ wives in Alliance, Nebraska.
This recipe originally calls for a half a pound of ahem… Kraft American cheese product. The sodium in a can of Campbell’s cream of chicken soup, alone, is enough to satisfy your recommended dose for a week.
Do with this information what you will.
King Ranch Casserole
1 package corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 small chopped onion
1 large chopped bell pepper (I like using one small green one and one small red)
1 can Rotel
1/2 pound shredded jack cheese
1 large chicken, roasted, pulled and tossed in chili powder, garlic salt and ground pepper
Preheat oven to 350 degrees. Grease up an 8X12 casserole dish with a warm oily stick of lard. Layer above ingredients in dish. Begin with a layer of chicken. Smear chicken layer with a thick oozy layer of soup mixture. Follow with a layer of quartered corn tortillas, chopped onions and peppers, a layer of cheese and a half a cup of chicken broth. Repeat layering once more and finish with drained Rotel tomatos. Cover with foil and bake for a half an hour. Remove foil and bake for another half hour or into all the layers have broken down into a gooey, homogeneous sludge of Nebraskan goodness.
Serve with flour tortillas or corn chips and a big glass of springy sauvignon blanc (aids digestion). Yum!
Because it's our prerogative 