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The iParenting Media Awards program helps parents find the best products for their families.
King Ranch Chicken
Darrell Shockey
iParenting's Dad of the Month shares a family favorite!
Ingredients
1 whole chicken
1 family-size can cream of mushroom soup
1 family-size can cream of chicken soup
1 can tomatoes with green chiles
1 package corn tortillas
Salt and pepper, to taste
Shredded Monterey Jack and cheddar cheese
Directions
Boil chicken for an hour. The chicken should start falling apart. Place chicken aside to let cool. Save the liquid. Mix cream of mushroom soup, cream of chicken soup and tomatoes with diced chilies and mix over low heat on stove.
Cut corn tortillas into quarters. Just cover the bottom of a 9x13-inch oven-safe pan with the tortillas. Save the rest for layering.
After chicken has cooled, debone and shred. Pour chicken into soup mixture, season with salt and pepper to taste and cook for 15 minutes.
After mixing chicken and soup together, pour some of the saved chicken broth on top of tortillas just to wet. Then pour a layer of chicken and soup mix into pan covering tortillas. Cover with shredded cheese, then place another layer of tortillas on top of cheese and cover with the rest of the soup. Cover with more cheese. Bake at 350 degrees F for one hour. Let cool for 30 minutes before serving to thicken up. While you wait for it to cool, make a salad or your favorite vegetable.
Suggestions
Feeds five or six adults.