This dish is one of my ultimate comfort foods.
Sure, meatloaf with mashed potatoes and carrots is probably #1
but this dish, “King Ranch Chicken,” not only provides food comfort but also wraps my mother’s arms around our table,
no matter where in the world she may be.
I don’t make it often but once in a while it is time to pull out the Campbell’s cans that are a staple in the pantry.
This is a perfect dish to make when you have leftovers from this!
My parents brought this recipe back from Texas (I lived in Texas for the first 2 1/2 years of my life);
The King Ranch is one of the largest land owners in the state.
1 large onion, chopped
1 (10 3/4 oz) can each
Cream of Chicken Soup & Cream of Celery Soup
1 (15 oz) can green chilis, chopped
12 oz. (sodium-free) chicken broth
1 (15 oz) can chopped tomatoes
4 cups cooked chicken
Layer the bottom of a glass baking dish with flour tortillas
Spoon 1/3 of chicken mixture over tortillas
Repeat layers and top with grated cheddar cheese
Bake at 350˚ for 30 minutes or until bubbling
Remove from oven and allow to sit for 10 minutes before cutting
Serve with salsa