Cowboy King Ranch Chicken

    To go along with the theme of the Cave Spring Cowboy, I decided to feature King Ranch Chicken for this week’s recipe.  It came from my friend Bebe in San Antonio, TX and my family loves it.

  • 1 chicken (hen) or 4 large chicken breasts cooked and cut up (save broth)
  • 1 package (10-12) thin flour tortillas (cut into strips)
  • 1 medium onion (chopped fine)
  • 2 cups cheddar cheese (grated)
  • 1 can mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotel tomatoes
  • 1 cup chicken broth
  • 3 cups grated sharp Cheddar cheese

(Optional:  Place layer of tortilla strips on bottom of 9 X 13 dish.)

  • Put layer of chicken in dish.
  • 2nd layer – tortilla strips
  • 3rd layer – sprinkle on onions
  • 4th layer – sprinkle on cheese

Repeat the four layers.  Mix all the canned ingredients with chicken stock.  Pour over entire dish.  Cook 350 degrees 45 minutes to 1 hour.

(good topped with 1 can chopped green chilis and sour cream)    

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Comments
2 Responses to “Cowboy King Ranch Chicken”
  1. Millie says:

    I would LOVE LOVE LOVE some of this, Mom!!!! Specially after Phase 1! 🙂

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