When my friends and I were in college, one of the best things Belvin (the cafeteria) made was King Ranch Chicken. My best friend, Ashley, makes it even better. I borrowed her recipe tonight and made King Ranch Chicken. Remember the roast chicken from the last post? Well...turns out a whole chicken is way too much for two people to eat, too...my bad. The left overs were just enough for the king ranch chicken, though! Woot!!
Now, I'll confess...I have leftovers from how I made this. But, good news: I'll cut it down for you so that you can just share it with one person.
And away we go!
1 cup cooked chicken -- if you're feeling extra low maintenance (aka lazy) you might try using canned chicken. It could be decent.
1 cup shredded "Mexican" Blend cheese
1/2 can cream of chicken soup
1/2 can cream of mushroom soup
1 small can rotel tomatoes and green chilies (I used original...turn up the heat, use the hot!)
3-4 corn tortillas
1. Tear or cut your chicken into bite sized pieces and set it aside in a bowl.
2. In your baking dish, mix 2-3 table spoons of each soup and the tomatoes. Add a layer of chicken on top of the soup.
3. Tear up the tortillas and add a layer of tortillas to the soup and chicken. Top that later with cheese.
4. Repeat the layers until you're either out of ingredients or out of room in the dish :) OOOH! Make your last layer a layer of cheese! It'll be so melty and awesome! Trust me!
5. Cook at 350 for about 30 minutes or until the cheese is melted and the casserole is hot all the way through.
Now, like I said, when I did this, I made twice as much as I needed, so I cut this down for you and a friend...or just you and the noid's. Avoid the noid. Eat food.
A side note: If you want to aggravate a cat or two, buy the pull top cans of soup an then refuse to share anything with the cats. While we both know it's soup, the cat doesn't and just meows at you. A lot.
Happy cooking!
Amy
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