We were during a weekly hikemaster meeting, deliberating a parking conditions in a park, reviewing a caller convey schedule, and seeking if it is a place to contend something to someone who is shortcutting a trail.
Just before we adjourned, Wendy lifted her hand. She wanted to entice us all to her cabin subsequent week for a potluck. She designed to repair KingRanchChickenCasserole and we were speedy to pointer adult to move salads or pies.
Pies! we adore to make pies. While we contemplated either we should make a fruit pie, a sand pie, or a cream pie, Wendy upheld around a sign-up clipboard and steady that she would make KingRanchChickenCasserole and we can move a rest.
What did she contend she was she going to serve? we couldn’t make it out. King something. She rattled off a name of a plate as if we’d all grown adult eating it any week in a propagandize cafeteria. But we didn’t buy a propagandize lunches so we didn’t know about King-whatever casserole. Who knew what Wendy was articulate about?
“Not I,” pronounced a Nebraskan.
If we were from Texas, I’d have famous what Wendy was formulation to offer during a hikemaster potluck. It’s what is served during potluck dinners all over Texas: King. Ranch. Chicken. Casserole.
Never listened of it.
“What?” a Texans in a organisation said. “Of march you’ve listened of it! We grew adult on it! ” they said. But we grew adult on homemade macaroni and cheese done with genuine Velveeta. (None of that feign Velveeta for a Donohoes, by golly.)
A week after we took my coconut cream cake to Wendy’s, set it with a other pies and an collection of immature salads and when everybody got there, we energetically scooped adult a portion of King Ranch Chicken Casserole. It was creamy, tomatoey, and arrange of Mexican-ish with lots of browned cheese on top.
I asked for a recipe, that is a right thing to do during a potluck.
All a Texans during a potluck knew about King Ranch Chicken Casserole since in Texas, it is served during any propagandize lunchroom, potluck, funeral, church amicable and roadside caf� in a state. The recipe varies from kitchen to kitchen though a basis are a same: cream of fungus soup, cream of duck soup, Ro-Tel diced tomatoes, immature chilies, bell peppers, onion, chicken, and tortillas on a bottom with melted cheese on top.
The recipe can be found in infinite Junior League cookbooks and is in no way, figure or form compared with a King Ranch in Kingsville, TX, one of a largest ranches in a world. Founded in 1853 by Richard King, it consists of 825,000 acres, that is incomparable than a state of Rhode Island. (I consternation if they eat King Ranch Chicken Casserole in Rhode Island.) King Ranch was designated as a National Historic Landmark in 1961, and is famous, though not since of a stew named after it. The stew is done with chicken—not beef like that lifted on a ranch.
In a 1950s, housewives were drawn to a preference of casseroles that called for easy, inexpensive ingredients—canned soup—and that’s how King Ranch Chicken Casserole originated. How it got a name stays a mystery.
Not from Texas? Want to give it a try? Here is Wendy’s recipe, one of a many variations out there (each one claiming to be a original). Serve it during your subsequent potluck and acquire preference with any Texan we know.
King Ranch Chicken Casserole
1 tablespoon unfeeling oil
1 white onion, diced
1 red bell pepper, diced
1 immature bell pepper, diced
1 (10.75 ounce) can precipitated cream of fungus soup
1 (10.75 ounce) can precipitated cream of duck soup
1 (10 ounce) can RO-TEL diced tomatoes with immature chile peppers
1 crater duck broth
2 tablespoons immature cream
2 teaspoons belligerent cumin
1 teaspoon ancho chile powder
1/2 teaspoon dusty oregano
1/4 teaspoon chipotle chile powder
1 baked chicken, ripped into patches or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters
Preheat oven to 350 degrees.
Heat oil in a vast skillet over high heat. Sauté onion, red bell peppers and immature bell peppers in prohibited oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of fungus soup, cream of duck soup, diced tomatoes, duck broth, immature cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a vast play and stir until salsa is good combined.
Spread a few tablespoons of a salsa in a bottom of a 9 x 13-inch baking dish. Spread half a duck over a sauce. Spread about half a salsa over a duck and tip with 1/3 a cheese. Spread a covering of tortillas over a cheese. Spread a remaining duck over a tortillas and tip with roughly all of a remaining sauce, renting 1/2 crater sauce. Top with 1/3 a cheese, remaining tortillas, a indifferent 1/2 crater sauce, and remaining 1/3 cheese.
Bake stew in a preheated oven until bubbling, about 40 minutes. Increase a oven heat to broil. Broil a stew until tip is golden, 2 to 3 mins more.
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© 2018 Sarah Donohoe