"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

King Ranch Chicken Recipe

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This recipe for King Ranch Chicken, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Garry Noah
Added: Monday, November 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 corn tortillas
chicken stock
large hen, stewed,boned, cut into bite sized pieces
green pepper, large, chopped
onion, large, chopped
2-4 tablespoons EVOO
1 pound sharp cheddar cheese, grated
1 teaspoon chili powder
garlic powder to taste
salt to taste
1 10 3/4 ounce can condensed cream of chicken
soup
1 10 3/4 ounce can condensed cream of mushroom
soup
1 10 3/4 ounce can tomatoes with green chilies peppers
crushed

Directions:
Directions:
Soak tortillas in boiling chicken stock, place in bottom of three quart casserole. Top with chicken pieces.
Saute green pepper and onion until tender and layer over chicken. Add cheese, sprinkle with chili powder, garlic powder and salt. Spoon undiluted soups over casserole, top with crushed tomatoes and chilies.
Bake at 375 degrees for 30 minutes. or freeze and bake after thawing.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe courtesy Nancy Callahan.

 

 

 

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