Since the 1800’s the King Ranch in south Texas has been part of Texas folklore. Spanning over 800,00 acres it is known for cattle raising, hunting leases, retail products and so much more.
Now I can’t tell you whether or not the King Ranch casserole actually had its origins there or why this tasty dish bears its name. What I can tell you is that if the state of Texas had an official casserole this would be it.
There are a lot of variations to this Texas favorite, but I like best what I think is the original recipe.
King Ranch Casserole
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup chicken broth (or more, to taste)
1⁄2cup chopped onion
1⁄2cup chopped green pepper
16 ounces monterey jack, colby jack or cheddar cheese
3 c. chopped chicken
12 corn tortillas
Preheat oven to 325 degrees F. In a large saucepan, cook pepper and
onion in melted margarine until tender, about 5 minutes. Add soups,
RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch
baking pan, alternately layer tortillas, soup mixture and cheese, repeating
for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.
With this as your base, you can’t go wrong preparing what is surely to be a crowd favorite. I like having a little salsa, sour cream and guacamole on the side, and you need nothing more with it but a salad and/or black beans or frijoles. Happy eating!
i so appreciate your visit and especially the comments you leave behind