I saw a recipe on a blog a week or so ago for King Ranch Casserole and it reminded me how much I like that casserole.
Those of you not from Texas may not have ever heard of the King Ranch nor had the intense pleasure of eating this crazily good (and easy) casserole.
It's such a simple and versatile mixture that you will want to keep it as a back pocket crowd pleaser.
You know, one of those meals that you can whip up in a flash and makes everyone say what a fabulous cook you are.
Oh yeah, you need to keep this recipe on file.
Traditionally, King Ranch Casserole is made with corn tortillas layered in between a slightly spicy chicken concoction. However, the chicken mixture can be made ahead and used in different formats.
For instance, how about using the mixture:
- Scooped into a pita pocket and topped with shredded lettuce and pico de gallo
- Wrapped in a flour tortilla to form a burrito then baked or fried
- Spooned into a raw crescent roll and baked to make appetizers
- Put into wonton wrappers and baked or fried for bite sized bits
- Poured into a baking dish and topped with pastry (recipe below)
I had some puff pastry that was taking up valuable space in the freezer so decided that a King Ranch Pot Pie sounded awesome.
I could have also used regular pie crust to make a top and bottom for the pot pie.
See, the possibilities are endless!
Like all of my favorite recipes, this one is very forgiving to a dump cook like myself.
Before you read this recipe, please know that I never said this was a low-fat option; but it is a tasty one.
King Ranch-ish Pot Pie
2 c. Cooked chicken, shredded
1c. Mixed peppers, celery, and onions, chopped
2 Tbs. Butter
1 can Ro-Tel (or 1c. prepared salsa)
1 can Cream of Chicken Soup
1 soup can of Cream
1c. Chedder, shredded
1 sheet Puff pastry
Saute veggies in butter until onions are transparent.
Mix all ingredients together and pour into a 9x13 casserole pan.
Roll out puff pastry on a floured surface. When big enough to cover the pan, gently lift the pastry off of your surface and place on top of the casserole.
Cut a few slits in the top of the pastry.
Stick it in the oven for about 30 minutes at 350F.
This is part of Full Plate Thursday.