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