King Ranch Chicken
- 3 lb. chicken
- 1 medium onion
- 1 rib celery
- 2 1/2 tsp. salt
- 1 (10 oz.) can cream of chicken soup
- 1 can Ro-Tel tomatoes with green chiles
- 1 1/3 c. chicken broth
- 1 doz. corn tortillas
- 1 c. chopped onion
- 1 can green chiles
- 2 c. grated American cheese
- Cover chicken, onion, celery and 2 teaspoons salt with water and cook until chicken is tender. Bone chicken and cut in small pieces. Reserve 1 1/3 cups broth and combine with soup, tomatoes and chiles and 1/2 teaspoon salt; heat. Cut tortillas in 1/2-inch strips and soft fry. Place a layer of chicken, tortillas, cheese, onion and heated sauce in baking dish. Repeat layers, ending with cheese. Bake at 250u0b0 for 20 minutes; lower to 200u0b0 and continue baking for 40 minutes.
chicken, onion, celery, salt, cream of chicken soup, rotel tomatoes, chicken broth, corn tortillas, onion, green chiles, american cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=100011 (may not work)