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KING RANCH CHICKEN
King Ranch Chicken is a
Texas favorite. First served at the famous King Ranch in
Kingsville. This is my mother-in-law's
(Big Mama H) version. The secret is in the layering. It is absolutely fabulous!
8 Corn Tortillas
3 cups Cooked Cubed Chicken
1/2 cup Onion
2 cups Shredded Cheddar Cheese
2 cups Shredded Monterey Jack Cheese
1 10.5 ounce can Cream of Chicken Soup
1 10.5 ounce can Cream of Mushroom Soup
1 can Ro-Tel Tomatoes w/chilies
1 clove garlic
Lowery's Seasoning to taste
Preheat over to 375°.
Place corn tortillas in a zipper close
plastic bag or wrap loosely in plastic film. Microwave on High 15 seconds
to steam. (You can also fry the tortillas in oil for a few seconds to
soften them, if you prefer, instead of microwaving.) Lightly grease 9"x13" baking pan. Line bottom of baking
pan with corn tortillas. Layer cubed cooked chicken, onions and shredded
cheeses over tortillas, in that order. Evenly spread Cream of Chicken and
Cream of Mushroom soups over top of cheese. In a blender, puree Ro-tel
tomatoes, clove of garlic and Lowery's. Pour over top of casserole.
Bake at 375° for 40-45 minutes or until hot
and Ro-Tel topping begins to crack a little. Serve with rice, beans and
guacamole for a delicious meal! Makes 8-10 servings.
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