King Ranch Chicken

So, sometimes you just need a home-cooked meal. And during these times, you don’t need to be judged on presentation and composition. Like, I need to make a meal that would never show up on chopped, ok?

Maybe it is because that coworker who just doesn’t use enough bobby pins won’t stop talking about her family in Illinois and how silly it is that she says “y’all” now. Or maybe it’s because that customer of yours sneezed Ebola all over your desk. Or maybe it’s because you drank just one too many glasses of red wine. Maybe one and a half.

I don’t know your struggle.

All I know is, I feel the struggle. And I’m here to remedy it.

This steaming casserole dish of deliciousness will pretty much dissolve any/all of your struggles. And that’s the gospel truth.

King Ranch Chicken

2 Cups Shredded Chicken (approximately)

1 Large Can Cream of Mushroom Soup

1 Large Can Cream of Chicken Soup

1 Can Rotel

1 White Onion, finely chopped

1 Green Bell Pepper, finely chopped

Jalapeño or Green Chilies, optional

Black Pepper, to taste

½ Teaspoon Cumin

½ Teaspoon Garlic Powder

Corn Tortilla Chips

2-4 Cups Shredded Cheddar Cheese

So, there are several ways to do this. And I recognize that. I feel like anyone from the South has a way that they prepare something very similar. But, Imma show you how I do it. Come along, chitlins.

In a large stock pot, add a splash of olive oil with 2 bay leaves, a healthy dash of oregano, garlic and black pepper. Using bone-in chicken, boil it for about 15 minutes or until it is thoroughly cooked. Once it is done and has cooled enough to work with it, remove as much chicken from the bone as you can. Leave out the skin because that is just gross.

(Also, this is a good time to save that delicious broth for future use. Julia Child will cry crocodile tears if you waste it, heathens. Just don't drink it like Joey Tribbiani or me as a child when my sister told me it was Ginger Ale.)

If you have a kitchen-aid mixer, this makes this next step really easy. Using the paddle attachment, toss in the chicken and mix on medium speed. It’s a quick “shredding” trick that really does work! Toss in the soups, Rotel and veggies. Season the mixture with Garlic, Cumin, and Black pepper and make sure to mix it really well.

I usually do not add salt to this because I find canned vegetables/soups to be really high in salt already. I'm not trying to keel over tomorrow.

Spray a large casserole dish with non-stick spray and start with a layer of chips, crunched up pretty well. Cover that with the chicken mixture and then with cheese. Repeat the process.

Cover loosely with foil and bake at 375 for about 45 minutes. This way the cheese doesn’t get all dried and burned. Cause we love cheese but burned cheese is just a whole other level of eww.

Once it is done baking and it’s all bubbly on the edges, let it rest for about 10 minutes and slice that mother up!

This is basically Mexican lasagna that will make your skinny jeans not even seem worth it anymore.

Go home, judgment. You’re drunk.