King Ranch Chicken - 1966

"King Ranch Chicken" is Mrs. William L. Gill's favorite casserole for luncheon or buffet. It was served at her Christmas party for the Holly Garden Club of which she has been a member for many years. She finds the casserole a hit with men as well as with women guests. The ingredients for King Ranch Chicken are as follows:

Three or four pounds chicken breasts, boiled until tender, and diced (reserve stock): 1 dozen fresh tortillas,

1 can cream of mushroom soup,

1 can cream of chicken soup,

1 cup chopped green pepper,

1 cup chopped onion,

1 tablespoon chili powder,

3/4 pound grated cheddar cheese.

Line the bottom and sides of a greased 3-quart casserole with a layer of tortillas. Sprinkle with 2 tablespoons chicken stock. The make a layer with 1 can undiluted cream of mushroom soup, 1/2 of the diced chicken, and half of the other ingredients, in order. Cover with tortillas, sprinkle with 2 tablespoons chicken stock, and make a second layer with 1 can undiluted chicken soup and the remaining ingredients. Top the last layer with a mixture of 1/2 small can tomatoes (10 oz size) and 1/2 small can of tomatoes with chilies. The casserole may be prepared in advance and refrigerated. When ready to serve, bake at 350 degrees F. for about 1 hour. Serve with a tossed green salad and hot French bread."

---"What's Cookin'," San Antonio Light [TX], January 23, 1966 (p.9-G)

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