Last month the Senator invited several of his colleagues over for dinner at our house after session. Many of them live a great distance from the Capitol and are unable to travel home every evening. Thus, the Senator thought our kitchen could provide them with good food and fellowship.
He was right. These gentlemen arrived in full force and could not have been more appreciative or kind. They even complimented the dinner, which was ready for consumption long before there was a pause in the numerous conversations taking place.
King’s Ranch casserole topped the menu only because I have a fool proof recipe. And, it demonstrated its ‘fool proofness’ that evening. In fact, one of the members claimed to want a copy of the recipe. We like him.
So, here ya go Senator:
King’s Ranch Casserole
1-2 bags of corn tortilla chips
10 cooked and shredded chicken tenders
1 can cream of chicken soup
1 can of chicken broth
1/2 cup of chopped onions
1/4 cup chopped green peppers
1 can of Rotel tomatoes with green peppers
Grated cheddar cheese.
Saute in little oil the tortilla chips. Sometimes I do this and sometimes I don’t. It is messy and time consuming and I have never been able to taste the difference! Saute in little oil onions and green peppers. Lay chips on bottom of a greased 9×13 baking dish-1 layer. Top with cooked shredded chicken. Top with blended mixture= 1 can of cream of chicken soup, chicken broth, sauteed onions and green peppers and the Rotel tomatoes. Top with another layer of tortilla chips, then grated cheese.
Once that is completed, bake for 40 minutes at 350 degrees.
But if you are like my Senator, it will need to bake a little longer. He seems to like his King’s casserole a tad over cooked.
He also says it tastes better the next day.
Love, the Senator’s Wife