Hello! My name is… Imelda Bettinger

wife, mom, computer geek, photographer talking about total randomness

King Ranch Chicken

Posted on | August 4, 2006 | No Comments

We have a quarterly potluck lunch at work. The whole floor usually participates so we get a nice variety of foods.

Last time I made King Ranch Chicken because my Aunt Bertha made it for a luncheon for my mom retiring.

I found a recipe but tweaked it with the help of my friend Becca.

Our next potluck is next week and I am going to make it again. Here’s the recipe I use.

INGREDIENTS:

* 1 (10.75 ounce) can Campbell’s Creamy Chicken Verde Soup
* 1 (10.75 ounce) can Campbell’s Cream of Mushroom with Roasted Garlic Soup
* 2 cups chicken broth
* 1 (10 ounce) can Rotel diced tomatoes with green chile peppers
* 1 (12 ounce) package corn tortillas
* 3 cups cooked, diced chicken breast meat (I used a store bought, precooked rotisserie chicken)
* 1 bunch of green onion, chopped
* 8 ounces Kraft Mexican mixed shredded cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth, rotel, chicken, green onion and 3/4 of the cheese. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the mixture in the casserole dish. Repeat the layer of tortillas and mixture, then top with the remaining cheese. Bake for 30 to 45 minutes.

What I think really made the it good was the fact that I used the the Creamy Chicken Verde soup instead of just plain cream of chicken and the fact that I used the Mushroom and Garlic instead of just Mushroom. I also used a recooked (already flavored) rotisserie chicken and it was so quick to prepare.

Random Posts

Category: This and That

Comments

Leave a Reply





CommentLuv Enabled

  • Twitter Updates





  • Photobucket