Wednesday, April 20, 2011

Cooking: King Ranch Chicken

My mother-in-law gave me this recipe. It is so easy and freezes well!

You will need:

2 1/2 lbs chicken- cubed or shredded (I use whole chicken)

Crushed chips

2 cups cheese

1 can mushroom soup

1 can chicken soup

1 can rotel

1/2 diced onion

1/2 stick butter


Start buy boiling a whole chicken. I doubled the recipe when taking these pictures but will give instructions for making just 1 dish.IMG_1200

I made one for company and one to freeze for when the baby comes.


First butter a pan and then crumple up chips (great way to get rid of end-of-the bag chips!) until bottom of pan is covered.


Dice 1/2 onion. I use this amazing food chopper.

Put 1/2 stick of butter to melt in a sauce pan or skillet.


Add onion IMG_1198

Once onion is saulted add 1 can of Rotel and saulte it too.


Add mushroom and chicken soup.


Stir it together until it looks like something you DON’T want to eat!


Let it cook on low while you shred chicken. You will use about 2 1/2 pounds of chicken for this. Spread chicken over the top of the chips.


Then add soup mixture.


Then add crushed chips over soup.



And top with cheese.


At this point you can refrigerate for later, or freeze the dish. I froze one and refrigerated the other for the evening meal.

Cook for 30 minutes at 350 degrees. Pull out and serve!

Touched up final freeze picture

1 comment:

  1. YUUUUUUUUUMMMMMMMMMMMMMMMMM. This is one I know I can do! I love that you did a tutorial, takes all the guesswork out for those people like me who don't really read directions very well. Ha! I will sometimes get to the end of a recipe and realize I left somethng out. The worst was when I did that colorng someone else's hair! She was a professional and boy I think she was ready to strangle me.Never said I was a professional.....