Tuesday, February 2, 2010

Comfort Food

I don't know about your community but I suspect it's just like ours - it comes together in the time of need. This week our community lost a well known public servant and leader. As a result we come together. We cook. We're providing meals for a week for the family. I'm up first and decided to take one of my favorite casserole type dishes - King Ranch Chicken from Southern Living. It is hearty. I wonder what you take in when the community calls and comfort food is on the menu?

King Ranch Chicken Casserole

Preparation Time: 35 minutes minutes
Cooking Time: 35 minutes minutes

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Yield: Makes 6 to 8 servings

Southern Living, NOVEMBER 2000

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