Monday, March 06, 2006

Another Recipe: King Ranch Casserole

I am guessing many of you have had King Ranch Casserole - at least if you live in Texas. It is easy, yummy, and now proven to be band friendly. Although the standard disclaimer applies - just because it was band friendly for me, does not necessarily mean it will be for you, but I encourage you to try it! ;)

  • 2 cups cooked diced chicken (I use the canned chicken breast - easy)
  • 1 can Rotel (tomatoes and green chilies)
  • 1 can cream of mushroom soup (I use the Healthy Request to reduce calories)
  • 1 can cream of chicken soup (I use the Healthy Request to reduce calories)
  • 1/2 can chicken broth (sometimes I use this and other times I don't. It is kind of optional)
  • 1 package corn tortillas - cut in pieces (I cut them in half and then in strips)
  • Cheddar cheese - Put as much or as little as you want (can dramatically impact calories)
  • Olives - optional - if I have sliced olives around I will add these
  • Onion - optional - again, if you have an onion around and feel like chopping it up into small pieces, you can put this in as well

Mix the Rotel, soups, and chicken broth together in a bowl. In a casserole dish (I think it is 13x9), layer half of the tortilla strips. Follow with half the chicken, then soup mixture, then olives, onion, and cheese (you can leave the cheese out of this layer if you want less calories). Repeat. Top with cheese. Bake at 350 degrees for about 35-45 minutes - until it is all bubbly. Serve.

I estimate it at 350 calories for a 1 cup serving. Depends on a lot of variables though (olives, cheese, low-fat soup, etc.), but I am all about the rough estimates as I just can't eat a lot of food in one sitting.

Serving suggestion - throw some green beans in the microwave and you have a complete meal! The leftovers heat up really well in the microwave and make a great lunch.

PS - THANKS for all the comments on my previous post. I just LOVE comments. :) If you haven't checked out Jessica's - I encourage you to do so! She Googled the elevator conspiracy and left additional detail. Thanks Jessica!


Jessica said...

I can't wait to try it. Keep posting your recipes. I was so delighted with the taco soup.

So, do the corn tortillas get crispy when you bake it?

fluffy said...

It is kinda hard to describe. The soup, etc. kinda soaks into the tortillas. It's not mushy really, but definitely not crispy. It is casserole-ee. Kinda like a mexican casserole or lasangna, but no noodles. Sorry Jessica - this is probably not helping at all! It's good though - I have had many finicky eaters say that they like it. Let me know how it goes.

Christi Nielsen said...

ooh - you made me thaw some chicken. I haven't had this since I moved back to Dallas. In Corpus Christi, everybody made King Ranch Chicken!

Rhonda said...

I have had this recipe because it very easy to make low fat version of it but I have not tried in a long time but I will try it this weekend with another recipe I saw in a book. Thanks for posting

liz said...

Haven't had it - am from Virginia. Looking forward to trying it - thanks for the recipe!

LME said...

Wow, that just took me back to grade school in Texas when they used to serve this at lunch in the cafeteria. I had completely forgotten about its existence until now. As I recall, it was one of the few things they served that I liked.

I was recently telling someone about Frito Pie, another Texas delicacy. This person looked at me like I had to be telling some tall Texas tale. We even had Frito Pie in the cafeteria at school. They'd slit the side of a small Frito bag and ladle in some greasy chili, top it with onions and cheap, fake gu'ment cheese and ta-da!