Wednesday, August 3, 2011
King Ranch Chicken
Sometimes it is fun to recreate recipes that you had while on vacation. It brings back good memories. Carolyn made this for us while we were at her place in Oregon. Brings back memories of cooler weather, the sound of bells ringing in the background, Willy and Waylon, and of course Chet and Carolyn Rawie.
1 pkg corn tortillas (10-12)
1 fryer, boiled with one onion and 2 celery stalks diced. Skin, debone, and cut into bite-size pieces.
1 bunch scallions with tops, sliced
1 green Bell pepper, chopped
1- 10 3/4 oz cream of mushroom soup
1-10 3/4oz can cream of chicken soup
1 1/2 cup reserved chicken broth
garlic salt to taste
salt and pepper
1 1/2 tablespoon chili powder
1 teaspoon cumin (ground)
1- 10 oz can Rotel tomatoes with green chilies
1/3 lb cheddar cheese, grated (1 cup)
1/3 lb. Monterey Jack cheese with jalapenos, grated
1/4 cup sliced black olives
1/4 cup spanish olives, with pimientos, sliced
Saute green onions and bell pepper in a small amount of oil in a large skillet until translucent. Combine soups and broth. Add to skillet. Season with garlic salt, pepper, chili powder, cumin, and salt. Break up Rotel tomatoes and add to mixture. Oil a large casserole dish. Place in layers, quartered tortillas, chicken, sauce, mixed cheese and olives. Repeat layers. Top with cheese and bake at 325 degrees for 25-30 minutes or until cheese is melted and bubbly.
I had some left-over chicken from a rotisseri chicken that I used. Since I was only cooking for Jud and me, I only used one can of cream of chicken soup. I didn't use the cream of mushroom soup. I also cut down on the other ingredients. I only used 1/2 can of Rotel tomatoes and I didn't use the cheddar cheese. I used Pepper Jack Cheese. It may not have been as good as Carolyn's, but then again, we wern't in Alsea. Everything taste better in Alsea.