But for now, my recipe - not nearly as exciting as Eva. I have been meaning to attempt to redo this notoriously unhealthy recipe for a while...just hadn't gotten around to it. Barry used to work down on part of the King Ranch, so somehow I felt like I was doing him a favor...bringing back good memories for him. Maybe??? Probably not.
|Barry on the ranch with his fav hunting dog...after Lori obviously|
Becky found this recipe for me via a simple google search of "easy king ranch chicken." This was definitely easy, I tweaked it a bit and voila!
2-3 cups cooked shredded chicken (I put mine in my mini food processor and it came out finely chopped in about 5 seconds...why didn't I think of this before?!?)
1 can diced tomatoes with green chilis (I use Ro-Tel)
1 can Healthy Request Cream of Chicken
1 can Healthy Request Cream of Mushroom
1/2 large or 1 small onion, chopped (again with the food processor)
8 corn tortillas
1.5 cups 2% Mexican Blend cheese, shredded
A couple handfuls of baked tortilla chips (optional)
1 handful of chopped cilantro (optional)
Once chicken is cooked and shredded, combine with tomatoes, both soups and onion in large mixing bowl.
Line the bottom of a greased 9x13 casserole dish with the 8 corn tortillas.
Pour chicken mixture over tortillas.
Top with shredded cheese.
I had a bag of baked tortilla chips in the pantry with just a couple handfuls in it so I decided to crumble those and throw them on top...mostly so I wouldn't snack on them, but also to add in some crunch. I also had some cilantro left over from something last week that I needed to use ASAP - this added in some really good flavor. The casserole would have been good without both of these ingredients...but I highly recommend!
Bake at 350 for 20-25 minutes, until cheese is melted and sides are bubbly.
|Yup, looks just like it did before it went in the oven|