We’re going to finish up our month of “Texas” recipes with an old standby – King Ranch Casserole. Legend has it that this recipe originated at the King Ranch in Texas – that’s what my mom told me years ago when I asked her about it.
This was a favorite of mine growing up – again, our family doesn’t care for “spicy”, so instead of the traditional can of Ro-tel tomatoes, I always substitute a can of plain diced tomatoes.
Since Campbell’s Cream of Mushroom soup has wheat in it, I use Progresso’s C of M soup instead and add some gluten-free flour to it to give it the consistency of condensed soup. (If I’m in a really inspired mood, I’ll make my own with GF flour, butter, mushrooms, chicken broth, and cream 🙂 )
King Ranch Chicken
- 1 can diced Tomatoes (10 Ounce Can)
- 2 cans Cream Of Chicken (or Mushroom) Soup (10 Ounce Cans)
- 1 cup Sour Cream
- 2-½ cups Shredded Cheddar Cheese
- 1 can Chicken Broth (14 Ounce Can)
- 2-3 cups diced cooked chicken breast
- 12 whole Corn Tortillas, Cut Into Quarters
In a bowl add tomatoes, soup, and sour cream. Mix well. Slowly add in 1/2 can of the broth. Check consistency. It needs to be thicker than a pancake batter but not too thick. Add more broth if it seems too thick.
In a large (deep) casserole dish ladle about 1/2 cup of the soup mixture into the dish and spread it around. Put one layer of tortillas on top of the sauce. Next, place cooked chicken on top of the tortillas. Don’t use all of the chicken as we will repeat this layer again. Ladle some of the soup mixture on top of the chicken. Top with a layer of cheese. Continue with this layering; tortillas, chicken, sauce, and cheese until all ingredients are used up. You should end up with a thick layer of cheese on top.
Bake uncovered at 350 degrees for about 45 minutes or until it browns and bubbles. Make sure the middle is hot too!