Wednesday, September 29, 2010

King Ranch Chicken

King Ranch Chicken is just one of those comfort foods I can’t imagine living without. When I was younger my Mama would make this every so often and it was always a treat. Warm and creamy, tons of cheese and the slight crunch of tortilla chips just made this a perfect all-around dish.
Funny enough I have never made this for my husband, although he asks me frequently to do so because I speak so highly of it. The prep takes less than 20 minutes so really there is no excuse! I figured since the weather has finally cooled off I'd give it a go for the first time in a few years.

King Ranch Chicken
Yield: 8 servings

1 Roasted Rotisserie Chicken (like you can buy at Wal-Mart or Albertson’s), deboned/skin removed and meat shredded
Tortilla chips (not very salty ones if you can find them – like Mission brand)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 small can diced green chilies
1 can Rotel, with juice
1 medium onion, diced
5-6 cloves garlic, minced
2 cups shredded cheese
8 oz sour cream


Preheat oven to 350°F. Place an even layer of tortilla chips on the bottom of a 13”x9” baking dish sprayed with cooking spray. Sauté onion and garlic in olive oil over medium-high heat until translucent and fragrant, 5-6 minutes.

In large bowl, combine shredded chicken, both cans of soup, onions & garlic, green chilies and Rotel. Add just enough chicken broth to make mixture slightly soupy. Pour mixture over tortilla chips.

In small bowl, heat remaining chicken broth in the microwave. Whisk in sour cream, and pour mixture over the top of chicken mixture, covering evenly. Top with shredded cheese.

Cover with foil and bake for half an hour. Remove foil and bake for an additional fifteen minutes.

Enjoy! KC

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