The King Ranch in
The King Ranch Casserole originated in the 1960’s by a lady who entered it in a recipe contest. It had nothing to do with the King Ranch, she just thought the name would be a good title for her recipe! Since that time there have been countless versions of this recipe and here is one of the best!
King Ranch Casserole
Take it to the office or your next pot luck and receive raves!
1 large sweet onion, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
4 Tbsp. butter
1 (14.5-oz) can cream of celery soup
1 (14.5-oz) can cream of chicken soup
1 (10-oz.) can Rotel tomatoes with chilies,
1 Tbsp. cumin or chili powder
1/4 tsp. garlic powder
1/3 cup chicken broth
8 (6-inch) corn tortillas, torn in 1-inch strips
1 whole Deli-Roasted Chicken, cooked, deboned & chopped,
or 4 cups of chopped cooked chicken breasts
2 cups (8-oz.) shredded Cheddar Cheese, divided
1/4 cup sliced green onions, for garnish
In a large frying pan, sauté onion and bell peppers in butter over medium-high heat for about 5 minutes. Add soups, tomatoes, spices and chicken broth. Lightly grease a 9x13x2-inch baking dish and line the bottom with half of the tortilla strips. Spread half of the chicken over tortillas and top with soup mixture, then half of the cheese. Repeat layers and sprinkle sliced green onions over top.. Bake at 350º, uncovered for 35 minutes or until bubbly. Let rest 15 minutes before serving. Makes 8 servings. Serve sour cream on the side.
Optional: For less "hot", use Taco Seasoning instead of cumin or chili powder
Optional: Use 8-oz. package of Sargento Classic 4-Cheese Mexican mixture instead of Cheddar.
A good old-fashioned Grandma Pie!
½ cup (1 stick) butter, softened
2 cups sugar
3 Tbsp. flour
¼ tsp. salt
½ tsp. nutmeg
3 large eggs, beaten
1 cup whole buttermilk
1 tsp. vanilla
9-inch unbaked pie shell
Preheat oven to 350º. Cream butter and sugar; add flour, salt, nutmeg and eggs. On low speed, add buttermilk and vanilla. Pour into pie shell and sprinkle a little nutmeg on top for looks. Bake in lower 1/3 of the oven for 45 minutes, until nicely brown and center is set. Makes 6-8 servings
4 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. shortening
1¼ - 1½ cups cold water
Oil (for frying)
Sift flour, baking powder and salt together. With pastry blender, cut in shortening. Add water a little at a time until it reaches a soft dough. (may pulse dry ingredients in a food processor; adding shortening, a tablespoon at a time and adding water a little at a time. Do not over mix, just pulse till it comes to a soft dough.) Kneed a couple of turns and roll dough out to ¼ inch thickness. Cut into 3-inch squares. Heat oil to about 350º and fry dough turning once, till brown. Drain on paper towels and sprinkle with powdered sugar. Eat while hot.
Optional: Leave off powdered sugar and serve hot with honey by poking a hole in center and fill with honey.
King Ranch Casserole:
Can be put together in the morning and refrigerate.
When ready to bake for dinner, bake an additional 15 minutes (because it’s cold).