King Ranch Chicken

King Ranch Chicken by Robin Johnson
Videography and Production by Sarah J. Mills

St. Mary’s student Robin Johnson creates King Ranch Chicken, one of her favorite dishes. King Ranch Chicken is a cheesy casserole mixed with corn tortilla pieces, boiled chicken, and a zesty can of Rotel among other ingredients.

Ingredients

  • 8 oz can of Rotel Tomatoes
  • One large onion
  • 8 skinless chicken breasts
  • Two 8 oz cans of cream of chicken soup (do not add water)
  • One 4 oz can of mushrooms
  • 3 cups of shredded cheese
  • 1 package of 12 corn tortillas
  • 1 celery stick
  • 1 tsp of salt, pepper, and poultry seasonings

Directions
Preheat over to 400 degrees. Boil chicken in water seasoned with 1 tsp salt and pepper, 1 tsp poultry seasoning, onion slices and celery stick until done. Cut chicken into cubes. Finely chop remaining onion and sauté in butter until tender. Mix Rotel tomatoes with soup, onions and mushrooms in a bowl. Cut tortillas in ¼ triangles. Spray cooking dish with Pam. Layer tortilla quarters in bottom of cooking dish. Add chicken, tomato mixture and shredded cheese for three layers. Finish the dish with a layer of shredded cheese. Bake for about 30 to 40 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: