Bernard Ranch Chicken

•

Meredith
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In an ode to nostalgic food from my childhood, I’ve decided to start cooking things I loved then and haven’t made since eating them around my mom or Granny’s kitchen table, starting with this amended King Ranch Chicken recipe – thus the name Bernard Ranch Chicken. Sometimes things just come to me and sometimes I feel the need to go with them. Who else loves this dish? Perfect for a church potluck, funeral food, hungry teenagers and even a cattle rancher husband that turns his nose up at anything with the word chicken in it. Enjoy. xx

Bernard Ranch Chicken

A version of "King Ranch Chicken"
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Ingredients Method

Ingredients
  

  • 1 Whole chicken cooked & shredded (or 2-3 large chicken breasts)
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 can Rotel tomatoes (or any kind diced tomatoes with green chiles)
  • 1/2 cup chicken broth
  • 1 medium onion, diced
  • 1 medium bell pepper, diced (or several mini peppers)
  • 1 tbsp White Label Musket Powder seasoning
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • 2 cups shredded pepper-jack cheese (can use mozzarella)
  • 10-12 small corn tortillas (can also use flour, may take less)

Method
 

  1. Cook and shred chicken or use rotisserie chicken that's already cooked.
  2. Mix soups, tomatoes, broth and seasonings in a bowl.
  3. Layer 9×13 pan with tortillas (torn apart), ½ chicken, ½ soup mixture, ½ cheese. Repeat layers.
  4. Bake at 350 until hot and bubbly, approx.30 minutes.

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