Sunday, February 22, 2009

IT'S WHAT"S FOR SUPPER TONIGHT!!!

King Ranch Casserole. I have heard about this particular dish for years and everyone always goes on and on about how good it is. I think it would be hard to screw up any dish with chicken and cheese in it, but I know it's been done. There are as many versions of this recipe as there are for Chicken and Rice casserole, and I picked this one because I have everything I need to make it RIGHT NOW, TODAY in my pantry and fridge. Don't let the 2 cans of condensed soup scare you away...there are low sodium and low fat versions available (so I've been told) and anyway...when have you ever had anything that didn't taste good when some Cream of Mushroom or Cream of Chicken soup was thrown in? You gotta hand it to the Campbell's folks..they got that right. Now, there are food blogs out there with the lighter, leaner and (they claim) healthier versions of all kinds of recipes but none of them are going to be posted by anyone who calls her self "Comfortcook." There's your sign!!

Maybe I should preface these recipes with a warning:
"Stop! You are about to enter a food site filled with recipes that are designed to satisfy your every cheesy, bacony, bubbling, mayonnaisey, breaded and deep fried craving you can imagine (and some you have not.)
So leave your guilt at the door and give this lightened (it really is) version of a Texas classic, a try. This is what we're having at "The Schmidt House" tonight. (and yes, I know how that sounds.....)
Everything in moderation, folks!

KING RANCH CASSEROLE

Makes 6 to 8 servings
Ingredients
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Preparation
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

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