Tag Archives: chicken

Pot Luck Royalty: King Ranch Casserole

Casserole is a Southern staple, and in Texas, this recipe is the king of all things pot luck. It’s reminiscent of enchiladas, which are close to any Tex-Mex lover’s heart. It’s a layering of a spiced gravy, corn tortillas, sautéed vegetables, shredded chicken and cheese.

King Ranch Casserole

Sauce:

3 Tablespoons butter

3 Tablespoons flour

1 cup chicken broth

1 cup milk

1 teaspoon ground chili powder

1/2 teaspoon ground cumin

Saute mixture:

2 Tablespoons of butter

3 cloves of garlic, sliced thinly

1 small onion, diced

1 cup mushrooms, chopped

2 hatch green chiles, deseeded and chopped

2 tomatoes

3 cups chicken, cooked and shredded

12 corn tortillas

2 cups cheese

Melt 3 Tablespoons butter; add 3 Tablespoons flour. Whisk thoroughly. Cook 1 to 2 minutes.

Stir in broth and milk. Bring to a boil, then reduce to simmer. Keep over low heat for 10 minutes.

Stir in cumin and chili powder.

Saute garlic, onion, tomatoes, hatch chiles and mushrooms. Cook for 10 minutes, or until tender.

Mix vegetables with shredded chicken.

Layer in casserole: coat bottom of 9×13 with a little sauce. Layer 6 corn tortillas, and spread half of the chicken and vegetables over. Top with half of the cream sauce and half of cheese. Repeat.
Cook in 350* oven for 30 minutes, or until cheese is melty.

 

1 Comment

Filed under Blog

Cool Country Chicken Salad

I am overdue for a picnic, but the West Texas weather hasn’t been cooperating lately. It’s usually scorching hot or high winds, but this week, rain graced the South Plains. We needed the moisture, but it drowned any plans of an outdoor picnic.

Saturday is forecasted to be perfect– Partly Cloudy and around 86* at lunch.

Here’s the Cool Country Chicken Salad recipe I mixed up to bring.

This rustic chicken salad is a perfect picnic pack with a bottle of Moscato.

The crunchy cucumber and Dijon mustard add a light crisp to the toasted pecans. 

Ingredients

1 cup chicken, shredded (about one breast)

1 teaspoon rosemary

Salt and pepper 

2 Tablespoons Mayo (I used Miracle Whip)

2 Tablespoons Dijon Mustard (I used Grey Poupon Country Dijon, a course-ground mustard)

Juice of 1/2 lemon

1/4 cup cucumber

1/3 cup pecans, toasted

Mix until all ingredients are evenly distributed.

Serve on artisan bread, like a ciabatta or French country boule, with fresh baby arugula.

Yields 2 to 3 sandwiches

3 Comments

Filed under Blog