Trail Boss Cowboy Cookbook
September 2011 Featured Recipe

From: Trail Boss's Cowboy Cookbook, 1985

 

King Ranch Chicken (Casserole)
Rosemary Boykin
Botswana, South Africa
Washington, D.C.

1 3-lb chicken
1 can cream of chicken soup
1 med. onion
2/3 c. tomato and green chilies
1 rib celery
1 1/3 c. chicken broth
2 1/2 tsp. salt
1 doz. Corn tortillas
Water
2 c. grated American Cheese
1 c. chopped onion


Cook until tender: chicken covered with water, onion, celery and 2 tsp. salt. Bone and cut into small pieces. Reserved 1 1/3 cups chicken broth. Combine: soup, tomatoes with green chilies, broth and 1/2 tsp. salt in saucepan and heat. Layer chicken, tortillas (cut into 1/2 inch strips), cheese, onion and heated sauce in casserole. Repeat layers ending with cheese. Bake 250 degrees for 20 minutes, then 200 degrees for 40 minutes. Serves 10

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