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King Ranch Chicken Casserole

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 (4½- to 5-pound) whole chicken
  
• 2 celery ribs, cut into 3 pieces each
  
• 2 carrots, cut into 3 pieces each
  
• 2½ to 3 teaspoons salt
  
• 2 Tbsp butter
  
• 1 medium onion, chopped
  
• 1 medium green bell pepper, chopped
  
• 1 clove garlic, pressed
  
• 1 (10¾-ounce) can cream of mushroom soup
  
• 1 (10¾-ounce) can cream of chicken soup
  
• 2 (10-ounce) cans diced tomatoes and green chiles, drained
  
• 1 tsp dried oregano
  
• 1 tsp ground cumin
  
• 1 tsp Mexican-style chili powder *
  
• 3 cups grated sharp Cheddar cheese
  
• 12 (6-inch) fajita-size corn tortillas, cut into ½-inch strips
  






Instructions



1. If applicable, remove giblets from chicken and reserve for another use. Rinse chicken. Place chicken, celery, carrots and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour, or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve ¾ cup cooking liquid. Strain any remaining cooking liquid; reserve for another use.
   
   
2. Preheat oven to 350° F.
   Melt butter in a large skillet over medium-high heat. Add onion and sauté 6 to 7 minutes, or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved ¾ cup cooking liquid, cream of mushroom soup, and next five ingredients. Cook, stirring occasionally, 8 minutes.
   
   
3. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese. Bake at 350° for 55 minutes to 1 hour, or until bubbly. Let stand 10 minutes before serving.
   
   Makes 8 to 10 servings.
   
   






Final Comments


* 1 teaspoon chili powder and 1/8 teaspoon ground red pepper may be substituted for Mexican-style chili powder.