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King Ranch Casserole Recipe

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This recipe for King Ranch Casserole is from The Pettit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken
1 10 3/4 oz. can cream of chicken soup
1 10 3/4 oz. can cream of mushroom soup
1 10 oz. can "Rotel" tomatoes and green chiles, drained
1 cup diced green chiles
1/2 tsp. garlic salt
1 large onion, chopped
1/2 pound CoJack cheese, grated
12 corn tortillas: cut into strips
Directions:
Directions:
Boil chicken for about an hour and cool. Remove chicken from broth, debone, and remove excess skin. Preheat oven to 350º. Combine chicken with soups, Rotel, and green chiles. Sprinkle mixture liberally with garlic salt. Add chicken broth to acquire desired consistency. Simmer until heated throughout. In a 9 x 13 baking dish, spread half of chicken mixture in bottom, then half of the tortilla strips and onions and cover liberally with grated cheese. Then repeat with remainder. Cover with foil and bake for 30 minutes. Remove cover and continue baking for an additional 15 minute.s
Personal Notes:
Personal Notes:
This is Dan's traditional Texas King Ranch with a Santa Fe twist.
Use Bueno brand green chiles if possible (in the freezer section). Drain well first. Want it even "hotter"? Use the "Autumn Roast" Bueno chiles if you can find them!

 

 

 

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