Traditional King Ranch Casserole

Name: Traditional King Ranch Casserole
Yield: makes 8 servings
Ingredients: 1 (10 3/4-ounce) can cream of chicken soup, or 1 1/2 cups homemade Cream of Chicken Soup (page 202); 1 (10 3/4-ounce) can cream of mushroom soup, or 1 1/2 cups homemade Cream of Mushroom Soup (page 203); 1 cup chicken broth (see page 200); 1 (10-ounce) can Rotel tomatoes or diced tomatoes with green chiles; 1 teaspoon garlic salt; Cooking spray; 12 (8-inch) corn tortillas, cut into quarters; 1 (3-pound) roasted chicken, boned and shredded (see page 204); 1 medium onion, diced; 2 cups store-bought grated Mexican-blend cheese (8 ounces)

December 9, 2011

The King Ranch Casserole is as much a part of Texas history as the Alamo. So imagine when Crystal—originally from Georgia—marched into Sandy’s kitchen with some ideas on how to improve the dish. Yep, you guessed it. Disaster. You just can’t mess with Texas. Our recipe hasn’t budged from the original, which has been in Sandy’s family for as long as she can remember. Our fellow Austinites share the same love for this traditional recipe and have made the King Ranch one of our most popular menu items. Enjoy!

Recipe notes

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