King Ranch Chicken

Oh King Ranch Chicken, where have you been all my life?  Seriously! Why have I never eaten this?! I guess I was just searching for the right recipe.  Well, I finally found it in my new cookbook Some Day You'll Thank Me for This: The Official Southern Ladie's Guide to Being a "Perfect Mother" by Gayden Metcalfe and Charlotte Hays.  My parents gave me their first book Being Dead is No Excuse for Christmas a few years ago and I loved it; this book is just as good.  The stories in the books are hilarious and the recipes are fantastic.  I could totally relate to some of the "Signs that you are the daughter of a Southern mother" - such as,  "You know about deviled egg plates, pledge pins and the importance of middle names" and "You speak to everybody, even tacky people".  I am a daughter of a true Southern mother!

Gayden and Charlotte describe the King Ranch Chicken recipe as follows:

"Many of our mothers did not cook with tortilla chips.  In this recipe, the elegance of tortilla chips is enhanced with Cheese Whiz and cream of mushroom soup.  Just about the only nice thing to be said about King Ranch Chicken is that it's one of the best things you'll ever eat." 

I couldn't agree more with them - this really was one of the best things we ever ate! This recipe make enough for six people.  I made the whole recipe and froze half of the chicken mixture for later.  I didn't want to freeze it with the tortilla chips.  I thought they might get soggy.  ?  I can't wait to make this again!

King Ranch Chicken
(Printable Recipe)

Add this recipe to ZipList!

3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (I used minced onion flakes)
1 can Rotel tomatoes
1 jar (8oz) Cheez Whiz
Dash of Tabasco
Dash of Lea & Perrins Worcestershire Sauce
Salt and pepper
Tortilla chips, crushed
8 oz cheddar
4 oz mozzarella

Dice the cooked chicken breasts.  Preheat oven to 350 degrees.  In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended.  Add salt and pepper to taste.  Line the bottom of a casserole dish with the crushed tortilla chips.  Place the chicken on top and pour over some of the mixture.  Add a layer of  half the Cheddar.  Repeat the process, topping with Cheddar and mozzarella.  Bake for 35-45 minutes, until bubbly.