King Ranch Chicken Recipe for 08/11/22

King Ranch Chicken
On Wednesday:
Boil 15 pounds of mixed chicken (breasts and thighs) in salted water. Shred with 2 forks. Set aside to cool
Melt 2½ tablespoons butter in a pan and (cut veggies into very small pieces) sauté 5 bell peppers and 5 onions and 5 carrots and a full bunch of celery till tender.
Cut 1 value pack of corn tortillas (from sams) into bite size cubes.
In a large bowl mix:
2 large cans cream of chicken
2 large cans cream of mushroom
4 Tablespoons chicken broth melted in ½ cup water 2 large cans rotel Parsley to taste
Salt and Pepper to taste Thyme to taste
add: cooled chicken, cooked veggies and cubed tortillas. Mix well
Spray nonstick in 2 large baking dishes. Pour mixture, cover with plastic wrap and put in frig.
Thursday:
Take plastic wrap off. Place in 390 degree oven for 1.5 hours then turn down to 375 degrees. Top with cheddar cheese around 10am.
Serve with biscuit mix bread (ratio: 2 cups mix to ½ cup boiling water and 4tablespoons melted butter)

Please note: As Tom is doing the majority of the cooking, you should be aware that he treats recipes as “idea starters” rather than something that needs to be strictly followed.

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