Ingredients: |
Ingredients: 1- (4 1/2- 5 LB.) WHOLE CHICKEN
2- CELERY RIBS, CUT INTO 3 PIECES EACH
2-CARROTS CUT INTO 3 PIECES EACH
2 ½ – 3 TSP SALT
2-TBS BUTTER
1- MED. ONION CHOPPED
1- MED-SIZED GREEN BELL PEPPER CHOPPED
1-GARLIC CLOVE PRESSED
1-(10 3/4-OZ.) CAN CREAM OF MUSHROOM SOUP
1-(10 3/4-OZ.) CAN CREAM OF CHICKEN SOUP
1-(10 3/4-OZ.) CAN OF TOMATO AND GREEN CHILIES, DRAINED
1-TSP DRIED OREGANO
1-TSP. GROUND CUMIN
1-TSP. MEXICAN STYLE CHILI POWDER (1-TSP. CHILI POWDER AND ¼ TSP RED CHILI PEPPER CAN BE USED AS A SUBSTITUTE)
3-CUPS GRATED SHARP CHEDDAR CHEESE
12- (6”) FAJITA-SIZED CORN TORTILLAS CUT INTO 1/2” STRIPS
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Directions: |
Directions: RINSE THE CHICKEN,PLACE THE CHICKEN, CELERY, CARROTS AND SALT IN A LARGE 12 TALL DUTCH OVEN WITH WATER TO COVER. BRING TO A BOIL BY PUTTING 15-20 CHARCOALS ON THE BOTTOM GET IT TO A BOIL THEN REMOVE CHARCOAL TO MAKE IT BOIL AT A SIMMER, COOK FOR 1 HOUR OR UNTIL THE CHICKEN IS DONE. (TIME VERY S EACH TIME DUE TO AIR TEMP AND CONDITIONS)
WHEN DONE REMOVE FROM HEAT, REMOVE THE CHICKEN FROM BROTH AND LET COOL FOR 30 MINUTES. POUR OFF 2/4- CUP OF THE BROTH TO USE LATER. STRAIN AND SAVE THE REST FOR FUTURE USE.
PREHEAT A 12” CAMPING DUTCH OVEN BU SETTING IT ON 9-12 CHARCOALS.
MELT THE BUTTER IN THE DUTCH OVEN ADD THE ONIONS AND SAUTE THEM UNTIL TENDER ADD BELL PEPPER, AND GARLIC SAUTE 3-4 MINUTES MORE. STIR IN THE ¾ CUP CHICKEN BROTH, CREAM OF CHICKEN SOUP, AND THE NEXT 5 INGREDIENTS. COOK,STIRRING OCCASIONALLY FOR 8-10 MINUTES.
SKIN AND BONE THE CHICKEN, SHRED MEAT INTO BITE SIZE PIECES.
OIL THE DUTCH OVEN AND LAYER ½ THE CHICKEN ON THE BOTTOM. TOP WITH ½ THE SOUP MIXTURE AND 1 CUP CHEESE. COVER WITH ½ THE CORN TORTILLAS STRIPS REPEAT THE LAYERS AND TOP WITH THE OTHER ½ OF THE CHEESE.
PUT THE DUTCH OVEN ON 9 CHARCOALS ON BOTTOM AND 15 ON TOP TO START THE COOKING, CHECK OFTEN AND ROTATE THE LID AND POT ON THE CHARCOAL TO KEEP FROM GETTING HOT SPOTS THAT WILL BURN THE DISH. YOU WILL HAVE TO ADD OR SUBTRACT THE CHARCOAL FROM THE TOP AND BOTTOM AS NEEDED TO FINISH THE COOKING ( PRACTICE MAKES PERFECT) COOK FOR ABOUT I HOUR OR UNTIL BROWN AND BUBBLING, LET STAND FOR 10 MINUTES BEFORE SERVING. |
This recipe for KING RANCH CHICKEN CASSEROLE is from