King Ranch Casserole
**Wibby got knocked in the chin recently as he was working the momma cows in the chutes... he couldn't eat anything hard as he'd almost bitten through his tongue and his black and blue chin refused any hard chewing... so.... King Ranch Casserole was a perfect Sunday lunch choice... along with PopT's great brownies cooked in individual tins for extra crispy edges!)
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with carrots, onion, celery and garlic) shredded
10 corn tortillas (we love the homemade Texas ones!)
1 onion, chopped (make sure it is organic... probably a 10/14 onion best)
1 green and 1 red bell pepper, seeds and stem removed, diced (or half and half)
2 cups of grated cheddar cheese (I add enough to be sure there is at least a 1/2" layer on top)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth (organic please)
1 can of Ro-Tel tomatoes (or any chopped stewed tomato of your choice)
1 tsp. of chili powder
How you cook and serve it:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chili powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese (again... we love cheese... so we use a bunch)
6. Bake uncovered for half an hour or until brown and bubbling.
serve with sour cream and a sprinkling of cayenne pepper or chili powder for color... and finish with a sprig of cilantro......voila......a TEXAS favorite!
