Texas Lasagna (King Ranch Chicken Casserole)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Yields:
-
6 3x4 inch squares
- Serves:
- 6
ingredients
- 3 -4 lbs chicken
- 1 1⁄2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 4 celery ribs, finely chopped, about 1 cup
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans petite diced tomatoes, drained
- 1⁄2 lb shredded cheddar cheese
- 1⁄2 lb shredded monterey jack cheese
- 1⁄2 lb shredded colby, cheese1
- 1 2 teaspoons mild new mexico chile powder or 3/4 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 3⁄4 teaspoon white pepper
- 1 tablespoon cumin
- 1⁄2 teaspoon salt
- 15 -20 regular size corn tortillas
- 1⁄2 cup chicken stock
directions
- Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
- Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
- Mix the three cheeses together.
- Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
- Cover with tinfoil and bake at 300 degrees for 1 hour.
- Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.
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RECIPE SUBMITTED BY
Retired rocket scientist