From the Chef’s Corner
I must admit, I’ve never been a huge casserole lover, but I’ll have to say I’ve changed my mind. This is a variation of the King Ranch Chicken Casserole. I’m betting that after one taste of this rich, creamy dish, you’ll be hooked, too.
2 - 3 deli-roasted whole chickens, skinned, boned and
2 Tbs. butter
1 med. onion, chopped fine
1 med. green bell pepper
½ med. red bell pepper
2 garlic cloves, chopped fine
1 10 ¾ oz can cream of mushroom soup
1 10 ¾ oz. can cream of chicken soup
2 10 oz cans mild Rotel tomatoes & green chilies, not
1 tsp chili powder
3 cups grated Cracker Barrel or Sharp Cheddar cheese,
3 - 4 cups lime-flavored white corn tortilla chips
½ - 1 cup chicken broth, if needed
Preheat oven to 350 degrees, Melt butter in a large skillet over medium-high heat. Add onion, sauté 5 - 6 minutes or until tender. Add bell peppers and garlic and sauté 3 - 4 minutes. Stir in mushroom and chicken soups and next 5 ingredients. Cook, stirring occasionally, about 5 - 8 minutes.
Skin and bone chicken; shred meat into bite size pieces. Layerhalfofchickeninalightlygreased13½x11x3inch baking dish. Top with half of soup mixture and 1½ cups cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining cheese. (Add a dolip of sour cream if you’d like! It’s wonderful!)
Bake at 350 degrees for 55 minutes or until bubbly. Let stand 10 minutes before serving.
My wife makes a green lettuce, red onion and avocado salad to go with this casserole.