King Ranch Chicken Casserole…not real photogenic but really tasty!

So, from what I could gleen from the internet…and we all know that everything you read on the internet is true…yeah, right…King Ranch Chicken is named for the King Ranch, one of the largest ranches in the U.S. I’m assuming “cookie” would make huge batches of this casserole from leftover poultry, usually turkey. Regardless, King Ranch Chicken is a Tex-Mex casserole made from canned diced green chiles, cream of mushroom and cream of chicken soup, chicken, tortillas, etc, etc, etc. This recipe (of mine) is made from scratch. And although it is much more of a pain in the ass to make it scratch than with the help of Campbells, I believe it is tastier, and, much more satisfying.

This is a severely cut down recipe, enough for 2 with a decent amount of leftovers for the next day, when, as we all know, tastes much better than the first day!

I‘ve also read that it is derived from King Ranch Turkey, a casserole made from leftover Thanksgiving turkey. Makes sense. In this, I use cooked (it screams rotisserie chicken) chicken breast.

Don’t leave out the sour cream, green onions, or cilantro garnish…really does finish it nicely. Also, as with most casseroles, let it sit on the counter after baking for about at least 20 minutes to set up a bit.

Ingredients:

• 2 thick slices of bacon, 1/4 inch chop

• 3 tbsp unsalted butter

• 1/2 cup white onion, 1/4 inch dice

• 1/2 cup white mushrooms, thin sliced

• 1 tsp garlic, thin sliced

• 1/2 tsp chile powder

• Pinch of cayenne pepper

• Kosher salt and black pepper to taste

• 1/2 tsp cumin

• 3 tbsp flour

• 1 1/2 cups low-sodium chicken stock

• 1/2 cup cream

• 1/2 cup Pace salsa

• 2 tbsp sour cream

• 1 small can of diced green chiles

• 12 small, corn street tortillas

• 2 cups of cooked chicken, shredded

• 1/2 cup cheddar cheese, shredded

• 1/2 cup jack cheese or gruyere, shredded

• Cheddar Mornay Sauce (recipe below)

Sour cream, chopped cilantro, chopped green onions.

Directions:

• Melt the butter in a medium saucepan over medium heat. Add the onions, mushrooms, and garlic and sauté until soft, about 5 minutes. Season with salt and pepper. Stir in the chile powder, cayenne, cumin, salt and pepper and cook for 1 more minute. Sprinkle in the flour and stir until incorporated, cook for about 2 minutes. Slowly whisk in the stock until smooth. Cook for another 2 minutes. Whisk in the cream, the salsa, the diced green chiles, and the bacon. Take off the heat.

• Preheat the oven to 350F. Grease a 8×8 baking dish with butter. Spread a little sauce on the bottom of the baking dish. Line the pan with 4 tortillas, shingling evenly. Cover the tortillas with 1/3 of the sauce. Add half the chicken and 1/3 of the grated cheese. Add another 4 tortillas, 1/3 of the sauce, the rest of the chicken, 1/3 of the cheese. Add the last 4 tortillas, the rest of the sauce then rest of the cheese.

• Cover the dish with foil, tented so it doesn’t touch the top of the casserole. Bake for about 35 minutes or until the casserole is hot (165F). Remove the foil and bake another 10 minutes or so to lightly brown the cheese.

• Spoon about 1/2 cup of the Cheddar Mornay Sauce on the bottom of a plate or bowl. Lay a generous portion of the King Ranch on the sauce. Garnish the top of the casserole with chopped green onions and chopped cilantro. Serve with sour cream.

Cheddar Mornay Sauce: Make a 1 cup recipe of Mornay sauce with chicken stock. When cooked and smooth, add 1/4 cup whole milk or cream, 1 tbsp of tomato paste, and 1/4 cup grated sharp cheddar. Whisk well. Cook on low for about 2 minutes. Use immediately.