My mom passed away when I was 12 after a long, LONG fight with cancer. I am the oldest of three kids, so I have memories and remember things that my brother and sister don’t. One of the things I have of my mom’s is her old recipe box. It is hideous. I’m pretty positive she painted it herself in a fit of crafting at some point. As ugly as it is, I will never, ever change it because it was hers. Inside that box is my childhood. Mom was kind of a health nut, but sometimes she just enjoyed comfort food and casseroles – especially King Ranch Casserole. That is the kind of food I remember having growing up, and to this day, I find my favorite comfort food recipes in her recipe box. It is one of my most treasured possessions – her handwriting, her notes on the cards – you can really “know” someone by looking at their recipe box!
This was one of her favorite recipes, and we had it a lot growing up, because it is so easy and all of us liked it (no small feat in our family)! This is not a “new” or “secret” family recipe – I feel quite sure that most people have made/eaten a variation of this casserole. I’ve made it just like she did for so long, I keep the ingredients on hand at all times. I introduced my husband to it, and now he requests it quite often! Now, this is in no way healthy and I do not claim that it is. I am not a fan of “cream of” soups, but sometimes it is just a matter of convenience! I also think that this tastes even better the next day – it reheats very well.
- Shredded chicken, cooked and shredded/cubed (I use 2-3 chicken breasts)
- 12 corn tortillas
- 1 can Ro-tel
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- Chili powder
- 8 oz. shredded Cheddar cheese
- Preheat oven to 350 degrees.
- In a large bowl, mix the chicken, Ro-tel, cream of mushroom soup, and cream of chicken soup. Stir until everything is combined.
- Cover the bottom of a 9x13 pan with tortillas. I generally rip mine in half and/or quarters - no good reason, it's just how I've always done it. Spoon half of the chicken mixture into the dish, spread to cover the tortillas. Put a second layer of tortillas on top of that, and spoon the remaining chicken mixture to cover that layer. Sprinkle with chili powder to taste. Cover top with shredded cheese.
- Bake for 30 minutes or until cheese is bubbly and golden brown.
- * Did you know that you can use your Kitchenaid mixer to shred chicken breasts? Just put a (cooked) chicken breast in the bowl, use the paddle attachment, and turn it on 1 or 2 for about 30 seconds or until it is shredded to your liking. Sometimes I cut them in half before doing this, but sometimes I don't - I've never had a problem either way. Just make sure you don't let it go for too long or you will have chicken mush. I learned that little tip from Pinterest a couple of years ago and it has been SO helpful!
- * This time, I used flour tortillas instead of corn and taco seasoning instead of chili powder. I prefer it this way, but my husband likes it the original way. Both taste great!