A couple of weeks ago I posted on Facebook that I was making King Ranch Casserole for dinner and asked whether anyone thought that was the way to my man’s heart. The response was overwhelming, but mostly with comments like “yummmmmmmm” or “what’s that? I have to have the recipe.”
I’m generally a fan of cooking whatever’s fresh and leaving the canned foods on the shelf for an emergency. But an evening when you’re craving King Ranch Casserole (or something really easy to cook) can be considered an emergency. Here’s the recipe. Enjoy. Consider taking it to the next potluck (read: funeral food) you get to go to. . .And if you want a light version, you can find it by searching Southern Living. I haven’t gotten that insane yet.
King Ranch Casserole
1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can regular Rotel, 1 can chicken broth, 2 cups shredded cooked chicken (2 – 4 chicken breasts), corn tortillas, cheese of your choice (if you want easy-peasy, buy the shredded Mexican mix)
Mix the soups, Rotel and chicken broth in a bowl, reserving a small amount of the chicken broth in a saucepan to soften your tortillas.
Heat the reserved broth and dip the corn tortillas in the broth. Place a layer of tortillas in a 9 X 13 casserole dish, top tortillas with half the soup/rotel mixture, top that with half the chicken, then repeat until you have two layers.
Top entire casserole with cheese and bake at 350 for 40 minutes. Serve with a salad and some chips and salsa and you have the easiest Mexican meal on the planet.
For you purists out there, yes, this might qualify as Tex-Mex. But some days you just want something cheesy and delicious to eat here in New Mexico. . .