| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipes | Make Money | Home |
King
Ranch Chicken
| 1 - 3 to 4 lb. hen
1 onion, chopped 1 or 2 ribs of celery, chopped 1 can mushroom soup 1 can cream of chicken soup ½ lb. cheddar cheese, grated Chili powder Garlic salt 1 package corn tortillas 1 can Rotel tomatoes and chilies Boil hen until tender in water seasoned with onion, celery, salt and pepper. Cool chicken, remove from bone, and cut into bite size pieces. Reserve all stock. Chop onion and celery; combine soups and grated cheese. Just before putting casserole together,
soak the tortillas in boiling chicken stock until wilted. Start layering
casserole in a 9x1-inch baking dish in this order: tortillas, dripping
with stock, chicken, onion and celery, sprinkling to taste with chili powder,
garlic salt; salt and pepper, soup mixture and cheese. Repeat the layers
being sure the tortillas are dripping with the stock. Cover the casserole
with the Rotel tomatoes and all the juice. Juices in the casserole should
be about half of the depth of the. dish, if not, add a little more stock.
May be made and frozen several days ahead, but always make at least, one
day ahead and refrigerate so that the flavors will blend. Bake casserole
uncovered at 375º for 30 minutes. Serves 8 to 10.
|
| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipe Archive | Make Money | Home |