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Post by :bwwhite
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1518
Click below to download : Mexican And Hispanic - Chicken - King Ranch Casserole By Mona M (Format : PDF)
Mexican And Hispanic - Chicken - King Ranch Casserole By Mona M
2 cups cooked diced chicken1 can Rotel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese
Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350 degrees for one hour.
SERVES: 8
Copyright 1972 The Junior League of Little Rock, Inc. All rights reserved.
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Categories : Casserole Chicken Tex-Mex 1 (3-4 pound) chicken, cut into pieces 1 onion, cut in chunks 2 ribs celery, cut into chunks water salt and pepper 1 large onion, chopped 1 large green bell pepper, chopped 1 (10 3/4 oz.) can condensed cream of mushroom soup 1 (10 3/4 oz.) can condensed cream of chicken soup 1 (10 oz.) can tomatoes with green chilies, including liquid garlic salt and chili powder, to taste 10 corn tortillas, cut in quarters 1/2 pound shredded Cheddar cheese, divided Place chicken, onion chunks, celery chunks in large stockpot. Cover with water, and
Mexican And Hispanic - King Ranch Chicken
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Yield: 6 Servings 3 tbl. Butter 2 Large cloves garlic, minced 1/2 tsp. Cumin 3 tbl. Flour 3/4 cup Chicken stock or broth 3/4 cup Buttermilk 1/2 tbl. Chili powder 2 tbl. Butter 1 Medium onion, chopped 1/2 Large green bell pepper, chopped 1 (4 oz.) can green chilis, chopped 1 cup Finely chopped mushrooms 2 Plum tomatoes, peeled, seeded and chopped or 1/2 cup canned tomatoes 1/4 cup Picante sauce Oil for softening tortillas 8 To 12 corn tortillas 3 1/2 cups cooked, diced chicken 2 cups Longhorn or mild cheddar, or mixture of cheddar and Jack Preheat oven to
Mexican And Hispanic - King Ranch Casserole "the Original"
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