I grew up eating King Ranch Chicken, my personal favorite of all my mother’s recipes. The casserole is named after the famous King Ranch in south Texas and is also rumored to have originated there. King Ranch Chicken is comfort food at its best… at least for a Texan who loves spice and a little flavor of Mexico.
1 chopped Green Pepper
1 chopped Onion
10 oz. Mushroom soup
10 oz. Cream of Chicken soup
1 can Rotel tomato
2 cups cooked and shredded chicken breasts
12 Corn Tortillas
2 cups shredded Cheese
1. Preheat oven to 325 degrees.
2. Saute the pepper and onion in the olive oil. Add soups, tomato, and chicken that’s been shredded in a food processor.
3. In a 9 x 13 pan, make two layers of the tortillas torn into bite size pieces, soup mixture, and cheese.
4. Bake 40 minutes at 325 degrees.
The mushroom and cream of chicken soup give a creamy, comfort food flavor and consistency while the Rotel tomato amps it up with a jolt of spice. Shake up your dinner routine and try King Ranch Chicken! It’s got my Native Texan Seal of Approval!