Here in Texas, the King Ranch is a symbol of wide open spaces, cattle, and all of the other ingredients upon which Texas as built. I suppose it is also a symbol of what industry and hard work can build.
Back in the 1980s, I’m not completely sure that I would have muddled my way through life had it not been for my dear friend, Oneta Brandon. Many was the time that I would come home at the end of the day to find a sweet note and dinner on our table. This King Ranch Casserole was just one of the many things the loving hands of “Sister Brandon” prepared for my family. Although my photo doesn’t really show it (because I forgot to take a photo until we had eaten almost the whole thing!), this King Ranch Casserole is absolutely delicious and still one of our very favorites!
1 Fryer or Hen (or several chicken breasts)
1 Onion, chopped
1 Pack Corn Tortillas, torn into 5-6 pieces per tortilla
2 Cups Grated Cheese
Blend until smooth:
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1/2 Soup Can Chicken Broth (from the water used to boil chicken)
1/2 Can Rotel Tomatoes
Preheat oven to 350 degrees.
1. Cook slightly salted chicken in water. Debone and cut in small pieces. Obviously, Oneta was an “old timey” cook. If you are boiling boneless chicken breasts, you won’t have to debone.
2. Into a 2 1/2 qt casserole dish, layer 1/2 of your chicken, 1/2 of the tortillas, 1/2 of the onion, 1/2 of the cheese, 1/2 of the sauce.
Repeat layers, reversing the sauce and the cheese so that you end with the cheese as the top layer.
Bake uncovered for 1 hour or until casserole is hot throughout and cheese is bubbly.