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Made this last night and OMG we LOVED it! As it was baking my hubby said it smelled like Mexcian food and he doesn't like Mexican food. He was VERY skeptical. I served it and he took one tentative bite. Took another and said, "This is a keeper." I served it with sour cream on the side and we both loved it.
As soon as we were done eating and the kitchen cleaned up...I got my recipe book out and put it in. No recipe goes in there unless it is really special. This is.
I highly reccommend trying this recipe. Thanks for sharing!
I just printed this off. It's getting made at my house soon. I spotted a can of Rotel in my cupboard the other day and wondered what I'd do with them. Now I know! Thanks.
Quote:
Originally Posted by 60'sGal
Made this last night and OMG we LOVED it! As it was baking my hubby said it smelled like Mexcian food and he doesn't like Mexican food. He was VERY skeptical. I served it and he took one tentative bite. Took another and said, "This is a keeper." I served it with sour cream on the side and we both loved it.
As soon as we were done eating and the kitchen cleaned up...I got my recipe book out and put it in. No recipe goes in there unless it is really special. This is.
I highly recommend trying this recipe. Thanks for sharing!
Assuming you meant my recipe..thanks very much. Glad you liked it. You're quite welcome.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 32,864,197 times
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Quote:
Originally Posted by satx56
"King Ranch Casserole" AKA...Chicken Enchilada Casserole.
Ingredients:
3 Chicken breasts or 1 fryer.. stewed, boned , cut into bite sized pieces.
1 can Cream of Chicken Soup............Campbell's
1 can Cream of Mushroom Soup.........Campbell's
1 can (10oz) Rotel or Red Gold (diced tomatoes & green chilies)
1 pkg corn tortillas (cut in quarters) a dozen is enough.
1 medium onion diced (chopped) whatever!
1/2 lb or (a bit) more grated cheddar cheese (mild)
Mix soups and Rotel in a bowl.
In a greased casserole dish layer chicken at bottom, soups , cheese, onions, tortillas. Layer as you like until all ingredients are used. End with cheese on top with onions. Place in 350* oven for 1 hour. Enjoy!!
My lack of kitchen/cooking expertise is going to shine through with a vengeance here, but this sounds so delicious (and is getting such rave reviews) that I've got to ask:
Quote:
3 Chicken breasts or 1 fryer.. stewed, boned , cut into bite sized pieces.
My lack of kitchen/cooking expertise is going to shine through with a vengeance here, but this sounds so delicious (and is getting such rave reviews) that I've got to ask:
What do you mean by "stewed"?
Thanks!! Hope you like it!! By "stewed" (wife's description) we mean boiled in water or broth until it turns white.....mostly cooked through. This make it easy to shred or remove meat from the bones. Just tear in strips or cut in chunks for the recipe. I prefer all white meat so I use breasts!!
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 32,864,197 times
Reputation: 28898
Quote:
Originally Posted by satx56
Thanks!! Hope you like it!! By "stewed" (wife's description) we mean boiled in water or broth until it turns white.....mostly cooked through. This make it easy to shred or remove meat from the bones. Just tear in strips or cut in chunks for the recipe. I prefer all white meat so I use breasts!!
Thank you! Thank you! I'm going to get the ingredients as soon as I can and whip this beauty up. It sounds soooo good; I'm sure I'm going to love it.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 32,864,197 times
Reputation: 28898
OK, I'm getting the ingredients tomorrow morning and plan on making it for dinner tomorrow, but I have one last question that will REALLY show you how cooking-impaired I am:
Will all of this fit in an 8x8 Pyrex, or do I need to break out the bigger 9x13?
(I'm asking because I've flubbed up before, started working in my 8x8 only to find out, in the middle, that, um, this ain't gonna fit! So I figured I'd save myself the angst -- and embarrass myself a wee bit more -- and just ask. )
Just a quick remark on the chicken. I used boneless/skinless chicken breast and I find boiling cooks out all the flavor. I took a tip from Ina Garten and seasoned them and roasted them for about 30 minutes. Cooled and chopped. Works beautifully and the seasonings on the chicken add to the flavor of the casserole. I season with salt, pepper and Lawry's season salt.
I also think one of those roasted chickens you get at the store would work well. Already cooked, just pick it clean.
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You're quite welcome.
Thanks satx56!
)
