30 days of food Challenge – Day 14: Favorite Meal To Cook

We've established that I like to cook. My all-time favorite thing to make is Texas King Ranch Chicken Casserole because it's like a Mexican lasgane and it's spicy and cheesy and delicious. And I can eat a lot of it because it's a casserole. Casserole is not a bad word in my opinion. 

Here is the Tasty Kitchen Texas King Ranch Chicken Casserole. (I love a recipe that starts with Rotel tomatoes. Also, sometimes I add a small can of green chiles in addition to the Rotel. I've also put in black olives and put a dollup of sour cream on top of my serving. 

• 1 can Rotel Tomatoes (diced Tomatoes And Green Chiles, 10 Ounce Can)
• 2 cans Cream Of Chicken Soup (10 Ounce Cans)
• 1 cup Sour Cream
• ½ cups Fresh Cilantro, Chopped
• 2-½ cups Shredded Cheddar Cheese, Divided Use
• 1 can Chicken Broth (14 Ounce Can)
• 1 whole Chicken Cooked, Deboned, Cut Up
• 12 whole Corn Tortillas Cut Into Quarters

In a bowl add Rotel, soup, sour cream, cilantro, and 1 cup of cheese. Mix well. Slowly add in 1/2 can of the broth. Check consistency. It needs to be thicker than a pancake batter but not too thick. Add more broth if it seems to thick. I usually end up using the majority of the can. I can always add more cheese if I get it too thin.

In a 12 x 10 or so casserole dish ladle about 1/2 cup of the soup mixture into the dish and spread it around. Put one layer of tortillas on top of the sauce. Next place cut up cooked chicken on top of the tortillas. Don’t use all of the chicken as we will repeat this layer again. Ladle some of the soup mixture on top of the chicken. Continue with this layering; tortillas, chicken, and sauce until all ingredients are used up. You should end up with sauce on top. Take the remainder of the cheese and dump on top of the casserole!

Bake uncovered at 350 degrees (F) for about 45 minutes or until it browns and bubbles. Make sure the middle is hot too!