King Ranch Chicken Casserole.
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Ingredients – King Ranch Chicken Casserole:
- Give 6 medium for button mushrooms sliced.
- You need 3 for stalks of celery sliced.
- Need 1 can of condensed cream of mushroom soup (10 3/4 oz).
- Provide 1/2 cup grated cheddar or fiesta mix cheese.
- Give 1 tsp of red pepper flakes (optional).
- Provide 1 can of Rotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted).
- Need 6 for to 8 corn tortillas.
- Need salt & pepper.
- Need 2 tbsp butter.
- You need 2 clove for garlic mined (small or to taste).
- Need 1 chicken thigh & leg quarter.
- Require for water.
King Ranch Chicken Casserole instructions:
- Prep is 20 minutes, but you'll need 40 minutes to an hour for baking..
- Place the chicken into a sauce pan with enough water to cover it. Salt & pepper the water well. I like to add some garlic or onion too. Bring to a boil & cook for 15 minutes, or until the chicken is cooked through..
- Set aside & let the chicken cool. Retain liquid in a bowl. When the chicken has cooled shred the meat off of the bone. Discard bones & skin..
- In a frying pan sauté the celery, mushrooms, & garlic in the butter until tender & fragrant. This can be done while the chicken cooks..
- Transfer the sautéed vegetables to a mixing bowl. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional). Fold the ingredients together..
- Prepare an 8×8 pan or similar baking dish. Preheat oven to 350°F Fahrenheit..
- Dip each corn tortilla into the broth reserved from the chicken. Then make a single layer in the pan. (As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly. Repeat steps for another layer of tortillas & mixture..
- Cover with foil and bake for 20 to 30 minutes. Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot. Allow to rest for 5 minutes before serving..
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