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Posts Tagged ‘king ranch casserole’

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!

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