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Good Morning!
I have to admit, I love casseroles. I love the way they can be brought to a pot-luck or to an office luncheon. I love the versatility of the dish, the ease of putting it together and I sure do love the leftovers! This King Ranch Chicken Casserole is the true definition of comfort food...soft, warm, cheesy layers of shredded chicken and lime dusted tortilla chips. The addition of cumin, the subtle hint of green jalapenos and chili powder are all reminiscent of Mexican cooking and this dish does not fall short of it.
If you don't want to pouch a whole chicken like I did, you can buy a rotisserrie chicken and it works just as well. It is a big casserole and it was only DH and me so I gave almost all the casserole away except for two servings that we will enjoy again tonight. This is even better the next day!
Enjoy! Gina
KING RANCH CHICKEN CASSEROLE
serves 8-10
1 (4 1/2 to 5 lb.) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 garlic cloves, smashed
2 chicken flavored bouillions
2 Tbsp. butter
1 medium Vidalia onion, chopped
1 medium-sized green bell pepper, chopped
2 garlic cloves, pressed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
2 cans (10 oz. each) diced tomatoes and green chiles, drained
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. ground red pepper (more if you want it hotter)
3 cups grated sharp cheddar cheese
3 cups coursely crumbled lime-flavored tortilla chips
Rinse chicken, remove giblets. Place chicken, carrots, celery, and 2 chicken bouillions and smashed garlic in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 1 hour.
When chicken is done, remove from heat, remove chicken from broth and let cool on a plate. Remove and reserve 3/4 cup of broth, strain the rest of broth and freeze for later use.
Preheat oven to 350 degrees F.
Melt the butter in skillet and saute the onion for 6-7 minutes over med-high heat.
Add the pressed garlic and bell pepper and saute for 3-4 minutes more.
Stir in reserved broth, cream of mushroom and cream of chicken soups and the next 5 ingredients. Stir and cook for 5 minutes more.
Skin and de-bone chicken, shred meat into bite-size pieces and layer half of chicken in a 9x13-inch pan that has been lightly greased. Top with half of soup mixture, and 1 cup of cheddar cheese. Cover with half of the tortilla chips and repeat layers once again. Top with the remaining cup of cheese.
Bake at 350 degrees F for 1 hour or until bubbly. Let it sit for 10 minutes before serving.
GREAT PUMPKIN BREAD
yields 2 loaves
source: Hearts & Flours, Jr. League of Waco, Texas
This is delicious thinly sliced and spread with a mixture of cream cheese and orange or pineapple marmalade.
1 cup plus 2 Tbsp. oil
3 cups sugar
3 eggs
1 Tbsp. vanilla
3 1/2 cups flour
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 (16 oz.) can solid-pack pumpkin puree
1 cup chopped pecans
Preheat oven to 325 degrees F. Grease and flour 2 (9x5-inch) loaf pans.
Blend together oil, sugar, eggs and vanilla. Set aside.
Mix all dry ingredients together and add to sugar mixture. Add pumpkin and pecans and mix well. Place in prepared pans.
Bake for 1 hour.
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