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King Ranch Chicken Lite
* Exported from MasterCook Mac *
King Ranch Chicken Lite
Recipe By : Sandy Langston via The Dallas Morning News on 9/25/96
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken & Poultry
Texas Main Dishes
Potluck Luncheon
Party Foods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large chicken breast halves -- boned and skinned
1 cup water
10 ounces packaged corn tortillas (divided use) --
quartered
1 medium onion (divided use) -- diced
1 medium bell pepper (divided use) -- diced
2 cups Velveeta light cheese -- shredded
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
10 3/4 ounces Campbell's cream of chicken soup -- Healthy
Request
10 3/4 ounces Campbell's cream of mushroom soup -- Healthy
Request
10 ounces canned Ro-tel tomatoes -- chopped
Poach chicken in one cup of water for 10 minutes. Remove the chicken
and let cool; reserve broth. When chicken is cool, shred into pieces.
Dip half the tortillas in chicken broth to soften and place tortillas in
a 9x13x2-inch baking dish to cover bottom.
Pour 1/4 cup of broth over tortillas. Layer with half of each of the
chicken, onions and bell pepper. Repeat to make a second layer with
remaining tortillas. broth, chicken and vegetables. Sprinkle the top
with the cheese, garlic and chili powder.
Preheat oven to 350 degrees F. In medium bowl, combine soups and pour
over casserole. Top with the Ro-tel tomatoes. Bake for about 45
minutes. Makes 8 servings.
[Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to
the lists by Terri Law on 12/31/96.]
Cook's Notes: According to the Dallas Morning News, "the casserole...
is a classic Texas party dish, as ubiquitous as chicken-fried stead. It
combines tortillas, chilies, cheese, tomatoes and onions with the
convenience of canned-soup cooking. No one knows exactly where the dish
originated; the real King Ranch in South Texas disavows any connection."
Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving:
Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent
calories from fat (%CFF) 24%.
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NOTES : This made-over version of King Ranch Casserole skimps on fat,
not on flavor.
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