Casseroles · Chicken · Dinner Favorites

Fancy Pants King Ranch Chicken Casserole

After my last completely unfocused, and poorly written post (which had a few individuals a bit concerned about me), I figured it was time to get my head out of the clouds, come back to reality and get back in focus.

Which I’ve had a bit of trouble with lately, to say the least. But (and you knew there was a but) the cause of my scatterbrained-ness is because of something (read: someone) wonderful and positive in my life. I’m as happy as a little clam on the beach, and I’ve decided (thanks to my father’s sage advice) that I’m simply going to ignore anyone that tries to put negative energy my way.

Make no mistake, though. I’m the same me. I’ll always be me. My core being will never change. And I like who I am, and who I’ve become.

Don’t worry, I won’t break my arm patting myself on the back………sheeesh……

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So let’s talk about this chicken casserole. It received an extremely positive review from the posse – although given the fact that Alexander had just come home from 4 hours of wrestling practice, I’m quite confident that he would have eaten almost anything.

As long as it didn’t contain zucchini or mushrooms, that is. 

Seriously, though, this is really, really good, simple to make, and they (the posse) requested that it become part of our regular dinner rotation.

Which means that I must make it for my father sometime soon. Nothing he likes more than a good old fashioned casserole.

Aside from a really good meatloaf. 

One year ago: Chicken Tortilla Soup and Garlic Knots

Fancy Pants King Ranch Chicken Casserole – adapted from Homesick Texan

3 cups shredded cooked chicken

4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced

3 cloves of garlic, minced
1 14 oz can diced tomatoes and a 4 oz. can of diced green chiles
4 teaspoons chili powder
1 teaspoon of cumin
1 1/2 cups milk
2 tablespoons of flour
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste

Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
Add the garlic, flour, cumin, cayenne pepper and chile powder, and cook for 1 minute.
Add the milk and cook on low until mixture is thickened, a few minutes. Stir in the tomatoes and chiles, and simmer for about 10 minutes, stirring occasionally.
Preheat the oven to 350 degrees.
Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top.
Cook uncovered for 30 minutes or until brown and bubbling. Serves 6.

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