I'm still fighting a cold and feeling lazy today. So I've decided to make a family favorite tonight, king ranch chicken. It's super easy, inexpensive, and you can make it ahead of time. I made mine this afternoon while Rylan was napping. About 30 minutes before Steve gets home I'll stick it in the oven. It's a little too spicy for Ry to eat, so I'll probably make her some mac and cheese and peas.
(This recipe is from our cookbook)
King Ranch Chicken: estimated cost breakdown: about $10.
1 tsp cumin
1/2 onion, chopped (.30)
1 can cream of mushroom soup (.40/can on sale!)
1 can cream of celery soup (.99)
1 can cream of chicken soup (.99)
1 can Rotel tomatoes with green chilies (.99 on sale!)
black pepper
1/2 bag tortilla chips, lightly crushed ($1.00 using half a bag only)
4 cups cheddar cheese, grated ($2.00)
1 tbsp oil
In large skillet, saute onion, chicken, cumin, and black pepper in oil until browned. Drain excess oil, set chicken and onion mixture aside. In a medium bowl, mix together undiluted cream of mushroom soup, cream of celery soup, cream of chicken soup, and RoTel tomatoes. Layer in a casserole dish: a few spoonfuls of soup mixture, chicken-onion mixture, crushed tortilla chips, and 1/2 cup cheese. Continue layering, about 3-4 layers, and top with remaining 2 cups of cheese.
Bake in preheated 350 degree oven, until bubbly and browned, about 30 minutes.
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