We literally did nothing all weekend but eat. Hence, the three pictures that perfectly describe our weekend. Chris went all out on Super Bowl Sunday (his favorite holiday) and made bacon waffles for breakfast, venison sliders for lunch, then buffalo wings for dinner. Friday I made King Ranch Chicken Casserole for the first time ever and wanted to share the recipe that went along with it today. Really nothing to it, except assembling all of the ingredients, then combining them into a casserole dish and baking. It's a purely southern dish and I'm surprised I haven't attempted it before.
King Ranch Chicken Casserole
- 2 tablespoons butter
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can Rotel tomatoes & chilies
- 1/2 cup chicken broth
- 2 cups diced cooked chicken (I used a roasted chicken from HEB)
- 12 corn tortillas, ripped into bite sized pieces
- 2 cups shredded sharp cheddar cheese
- 1 cup Monterrey Jack cheese for topping
Directions: Preheat oven to 325°F. In large saucepan, sauté the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth and stir to combine. Fold in the chicken until well blended. Lightly grease an 8 x 8" baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more. Bake for 30 minutes or until hot and bubbly. Then remove from the oven, sprinkle Monterrey Jack cheese over the top and bake for an additional 10 minutes. Remove from oven and let stand 10 minutes before serving, then enjoy!