Home life is especially challenging when a negative economy combines with intense time pressures. Casseroles offer relief by delivering great comfort foods with convenient prep times. Households on the go can prepare and freeze single or full servings, ready to accommodate everyone’s schedule. There are entire chapters devoted to breakfast and brunch casseroles, vegetarian and gluten-free options, classic chicken dishes and even desserts.
King Ranch Chicken Casserole
Preheat barbecue grill to medium-high
Grease a 13- by 9-inch glass baking dish
Ingredients:
- 2 lbs boneless skinless chicken thighs
- 2 tbsp butter
- Onion, sliced
- Can (10 oz) diced tomatoes and mild green chiles
- Can (10 oz) condensed cream of mushroom soup
- Can (10 oz) condensed cream of chicken soup
- 10 6-inch flour tortillas, torn into bite-size pieces
- 2 cups shredded Monterey Jack cheese
- 1⁄4 cup shredded Cheddar cheese
1. Place chicken thighs on preheated barbecue and grill, turning once, for 5 to 7 minutes per side or until juices run clear when chicken is pierced. Let cool slightly, then cut into cubes.
2. Meanwhile, preheat oven to 350°F (180°C).
3. In a skillet, melt butter over medium heat. Sauté onion for 5 to 7 minutes or until softened. Stir in tomatoes and chiles, mushroom soup and chicken soup. Remove from heat.
4. Spread half the tortilla pieces in bottom of prepared baking dish. Layer with half the onion mixture, half the chicken and half the Monterey Jack. Repeat layers. Sprinkle Cheddar cheese over top.
5. Cover and bake in preheated oven for 20 minutes. Uncover and bake for 10 minutes or until bubbling.
Excerpted from 300 Best Casserole Recipes by Tiffany Collins © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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