Tuesday, April 19, 2011

Splinters & Threads Cooks - King Ranch Casserole!

Even though I've been bragging about LOBSTAH and stuffed crab while in Boston, there's always a taste of my Texas home that I miss no matter where I eat. This recipe is one of the best Texas dishes, and SO easy to make! In case you didn't know it, the King Ranch is the largest private family land holding in the state of Texas with over 900,000 acres. Their history is long and deep and a special part of Texas history.

This dish is DELISH!!


  • 6 chicken breast halves, cooked and diced
  • 12 corn or flour tortillas, cut into quarters
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 8 ounces shredded Cheddar cheese
  • 1 can diced tomatoes with green chiles
  • 1/2 teaspoon garlic powder
  • salt
  • dash cayenne pepper
  • 2/3 cup chicken broth


Pour about 1/3 cup of broth over bottom of a 13x9-inch baking pan. Layer half of the tortilla quarters on the bottom, then half of the chicken, onion, bell pepper, and dollops of about 1/2 of both soups. Sprinkle with a little garlic powder, salt, and cayenne pepper. Repeat layers. Spread tomatoes over the top and drizzle with remaining chicken broth. Cover with foil and bake at 350° for 45 to 55 minutes, until bubbly.
Serves 6.

My dear friend Tammy does another version routinely using leftovers - which makes it all the more simple and delicious!

1 ½ c. cooked chicken or turkey
1 can Rotel® (regular or mild)
1 small can mushrooms
1 c. frozen corn
2 teaspoons Cumin
¼ teaspoon Oregano
¼ teaspoon Garlic powder
1 ½ c. grated cheddar cheese
Black pepper to taste
½ c. chicken stock
12 corn tortillas

Preheat oven to 350ยบ. Combine all ingredients in a bowl except the chicken stock and tortillas. Using a glass baking dish (deep or wide, doesn’t matter), begin layering the corn tortillas on the bottom, then the meat mixture, then some cheese. Repeat the layering, making sure the cheese covers the top well. Pour the chicken stock over everything, to soak into the tortillas. Bake for 45 minutes or until the cheese is melted and lightly browned.

Make this wonderful dish and enjoy - and leave a comment if you LOVE it as WE do!

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