I have another great comfort food dish for you today. So I shared my Chicken and Dressing that I made over the Fourth of July weekend. Because I used rotisserie chicken, I had some leftover to use since I made a small batch of the dish. Rotisserie chicken is so inexpensive and can be used for so many different dishes. I like grabbing one to make several meals and freeze some of the leftovers.
I have been wanting to make King Ranch Chicken Casserole for a while and finally made it over the same weekend. I recently saw one of my favorite places to eat in Georgetown, Texas on Diners, Drive-Ins and Dives. The owner of Monument Cafe was making King Ranch Chicken and I quickly started jotting down some of the ingredients he used so I could try and recreate it. This is a mash up of that and a traditional recipe. It’s got the perfect amount of spice in it and is so flavorful.
So go ahead and grab a rotisserie chicken the next time you want to stock up on some comfort dishes to feed your family or freeze for the future.
And don’t mind the ugly photos – it’s not a photogenic dish but darn is it good!
King Ranch Chicken
1 Tbsp Olive Oil
1 Tbsp Butter
1/4 c Onions
2 Tbsp Green Bell peppers, finely diced
1/4 c Celery, finely diced
1 tsp Minced garlic
1/2 c chicken stock
Salt and pepper, to taste
1/4 tsp Cumin
1/4 tsp Smoked paprika
1/4 tsp Garlic powder
1/4 tsp Chili powder
2/3 c Rotel tomatoes
1 – 10 3/4 oz can Cream of Chicken
Corn tortillas, cut or torn into pieces
2 c Cooked chicken, sliced or shredded
2 c Cheddar cheese, shredded
Preheat oven to 350 degrees.
Using a medium sauté pan, heat olive oil and butter over medium heat. Add onions, bell peppers and celery. Mix together and let simmer for 5 mins.
Add chicken stock, spices, Rotel and soup. Mix together and let cook for 5-7 minutes, stirring occasionally.
Put together casserole dish by spraying a medium size baking dish (or 3 small loaf pans) with Pam spray.
Place a little bit of the soup mixture on the bottom of the casserole dish. Top with torn corn tortillas. Add cooked shredded chicken on top. Pour soup mix on top. Top with cheddar cheese. Repeat layers 2 or 3 times (depending on dish size).
Cover with foil. Bake for 25-30 minutes.