King Ranch Chicken Casserole

By KodiakDavis

Ingredients

• 1 (4 1/2- to 5-lb. ) whole chicken
• 2 celery ribs, cut into 3 pieces each
• 2 carrots, cut into 3 pieces each
• 2 1/2 to 3 tsp. salt
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, pressed
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Mexican-style chili powder*
• 3 cups grated sharp Cheddar cheese
• 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Details

Servings 8
Preparation time 70mins
Cooking time 139mins
Adapted from myrecipes.com

Preparation

Step 1

If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover.
Bring to a boil over medium-high heat; reduce heat to low.
Cover and simmer 50 minutes to 1 hour or until chicken is done.
Remove from heat.
Remove chicken from broth; cool 30 minutes.
Remove and reserve 3/4 cup cooking liquid.
Strain any remaining cooking liquid, and reserve for another use.
Preheat oven to 350°.
Melt butter in a large skillet over medium-high heat.
Add onion, and sauté 6 to 7 minutes or until tender.
Add bell pepper and garlic, and sauté 3 to 4 minutes.
Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients.
Cook, stirring occasionally, 8 minutes.
Skin and bone chicken; shred meat into bite-size pieces.
Layer half of chicken in a lightly greased 13- x 9-inch baking dish.
Top with half of soup mixture and 1 cup Cheddar cheese.
Cover with half of corn tortilla strips.
Repeat layers once.
Top with remaining 1 cup cheese.
Bake at 350° for 55 minutes to 1 hour or until bubbly.
Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp.
Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular.
Prepare recipe as directed through Step 4.
Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly.
Let stand 10 minutes before serving.

Note:

Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid.
Omit celery, carrots, and salt.
Prepare recipe as directed, beginning with Step 3.