King Ranch Chicken with Black Bean Salad

Long time family favorite King Ranch Chicken is paired here with a new family fave, black bean salad with fresh corn and peppers.  Make alot, because everyone wants seconds!

King Ranch Chicken

4 boneless skinless chicken breasts

1 Bay leaf

1 teaspoon dried thyme

sea salt and fresh ground pepper

12 corn tortillas

2 cups grated Cheddar cheese

1 cup grated Monterey Jack cheese

1 can cream of chicken soup

1 can cream of mushroom soup

1 1/2 cup chicken broth

1 can Rotel tomatoes with green chilies (we like Hot, but use mild if you prefer)

Cover chicken breasts with water in large pan, add bay leaf and thyme, salt and pepper.Bring to boil and then simmer until chicken is cooked and tender.  Lift chicken from broth and place on plate to cool.  Save broth.  When chicken is cooled enough to handle, shred with fork.

Tear tortillas into pieces.  Mix soups, Rotel tomatoes and 1 1/2 cup chicken broth.  Mix cheeses. Spray large casserole dish with cooking spray.  Layer 1/2 of  tortilla pieces,   1/2 of shredded chicken,  pour 1/2 of sauce over the top. Sprinkle with 1 1/2 cups of the cheese.  Repeat, ending with grated cheese. Bake at 375 degrees for 45 minutes or until heated through and cheese is bubbly and beginning to brown.  Serve with tortilla chips and black bean salad.   8 hearty servings

Black Bean Salad with Fresh Corn

1 can black beans, drained and rinsed

2 ears white or yellow corn

1 small onion, chopped

1 sweet red pepper, chopped

1 jalapeno, diced (optional)

1/2 cup picante sauce of your choice

2 Tablespoons sugar

1/2 teaspoon salt

fresh ground pepper

Mix all ingredients in medium bowl and refrigerate for 2 hours or overnight.


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