Wednesday, 13 August 2014

Quick and easy King Ranch Chicken Casserole

Another of my Southern Style dishes. This is super easy, all in one dish and just shoved in the oven. I didn't use cheese in mine (I put it on mine after cooking) as Daniel isn't a fan. Weirdo. 
This is a creamy, tomatoey, nacho, mexicany delight.

What you'll need:

2 tbsp butter
1 medium onion, chopped
1 medium green pepper, chopped
1 pressed garlic clove
3/4 cup chicken stock
1 tin cream of mushroom soup
1 tin cream of chicken soup
2 tins chopped tomatoes 
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp fajita seasoning or mexican seasoning
2 pounds of cooked chicken (could use a roast chicken)
3 cups of mature cheddar
3 cups of crumbled lime tortilla chips

The recipe list sounds pretty lengthy but it isn't really. You usually have those bits and bobs in your kitchen. If you don't have all the herbs and spices then just go without or use something else. Experiment!

What you need to do:

Preheat the oven to 180 C and melt the butter in a large pan or skillet. 
Now saute your onions for about 5 mins until they are soft. Now add the green pepper and garlic and cook for a further 3-4 mins. 

Stir in the chicken stock, both soups, the tomatoes and all the spices. Cook now for 8-10 mins and stir occasionally. 

Now grease your baking dish. I just used a regular pie one, try not to over fill. The book says a 13x9 inch one. Layer half of the cooked chicken on the bottom, now cover with half the soup mixture and one cup of cheddar. I'm so jealous that you get to put cheese in yours. 
Now pop on half of the crumbled tortillas and then repeat the layers once more and top with remaining cup of cheese. 

Bake now for 55-60 mins until bubbly and oozy and yummy.

Go on make it,
Its the best.

Recipe from Southern Living Comfort Food

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