One of my mother’s favorite dishes is a simple variation on the King Ranch Chicken recipe. I don’t know why, but Mama (I admit it, I still call her Mama) who doesn’t like cheese or hot peppers and will not eat dishes containing either, loves Mexican Chicken. She’d probably eat it two or three times a week if she could get me to cook it.
I’ll admit I haven’t cooked it in a couple of months. So, one night last week, Mama had had it, and she put her foot down and demanded I fix her favorite dish for supper. Allright. . . allright, I’m exaggerating. She didn’t quite do all of that, but she did go grocery shopping and have all of the ingredients waiting for me that afternoon. I took it as a subtle nudge that that was what was for supper.
Here we go. . .
5-6 chicken breasts, cooked, shredded or diced into bite-sized pieces
1 (10.5 oz ) can of cream of chicken
1 (10.5 oz) can of cream of mushroom
1 (10 oz) can of Ro-Tel Mild diced tomatoes & green chiles
1/2 (12 oz) can evaporated milk
1 (8 oz) bag of Velveeta Shreds cheese
1 (11.5) bag of Doritos nacho cheese tortilla chips, crushed
|One of the main ingredients, chicken.|
1) I usually boil the chicken, seasoned with salt and pepper, of course, but you can also roast it if you want. Then pull it off the bone and either, shred it or dice it into bite-sized pieces.
|Crushed tortilla chips.|
2) Crush the tortilla chips, then spread evenly into a casserole dish. Make sure to reserve some chips for the top of the dish.
3) Spread the cooked chicken evenly on top of the chips.
4) Combine the cream of chicken, cream of mushroom, evaporated milk, & the Ro-Tel tomatoes & green chiles. Then, spread the mixture evenly on top of the chicken.
5) Sprinkle the shredded cheese on top.
|Just before going in the oven.|
6) Top with the remaining chips. Bake in a 350F preheated oven for about 30 minutes (give or take) or until the chips just begin to brown & the cheese is melted.