King Ranch Chicken

King Ranch Chicken is another one of Granny's recipes she would cook for our weekend dinner or to take to church for dinner on the ground. It is a creamy blend of chicken, rice, soups, chips, and cheese. This casserole can be super quick for a weeknight meal when you buy the rotisserie and the 90-second rice pack.

I boil my chicken to add a cup of broth to the casserole. I also add in green chilies, garlic, and sometimes pimento. I had six jars of pimento on hand when I cooked it last weekend (menu change for the 4th of July potato salad, hence the multiple jars of pimento). This king ranch recipe is excellent, with or without the extra add-ins.

Ingredients:

• 2 cups cooked rice

• whole chicken - cooked and debones (I boil mine)

• 16-ounce grated cheddar cheese

• 1 can of cream of mushroom

• 1 can of cream of chicken

• 1 can hot Rotel

• 1 tablespoon chili powder

• 1 large onion chopped

  My add-ins:

• 3 tablespoons of butter

• 1 tablespoon marjoram

• 2 teaspoons of minced garlic

Directions:

• Boil or bake the chicken till done. I like to see the leg/thigh bone pull off the body to know it’s done.

• While chicken is cooking, saute the onion in the butter.

• Add cooked rice, sautéed onion, and all ingredients except chips and cheese, and blend well

• Once the chicken is cooked, debone (remove chicken from bones into bite-size pieces) and add to rice mixture. Mix well

• In a 9x13 baking dish layer in this order:

  • Rice & chicken mixture

  • Chips

  • Cheese

• I make two layers ending with cheese.

• Cover with aluminum foil and bake for 30 minutes at 350 degrees. Remove aluminum foil and back another 10-15 minutes

Enjoy!

King Ranch Chicken original recipe from Granny.