Tonight I decided to take what was left of a rotisserie chicken and make a simple variation of my King Ranch Casserole. It is amazing what you can come up with when you are really trying to stretch the food you have in your home. It turned out awesome! You should give it a try.
Easy King Ranch Casserole
Yield = 9 x 13 baking dish full
- One leftover rotisserie chicken
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 tsp salt
- 3 TBS Beurre manié (3 TBS melted butter mixed with ¼ cup Flour)
- ½ bag crushed tostada chips
- 2 cups shredded cheese
- 1 can Rotel tomatoes with mild green chilis
Take the leftover chicken and boil it in 6-8 cups of water. Remove the chicken once it comes to a boil. The meat should be easy to get off the bone once the chicken is hot. Remove the meat from the bones and place it in the bottom of a 9×13 baking dish. Remove all but 2 cups of the broth (maybe save it for something later). Whisk in the 3 TBS Beurre manié, salt, and the 1 cup of cream. Boil for 2 minutes. The mixture will be a little thicker but not too thick. Take the crushed chips, cheese, and Rotel tomatoes and put them on top of the chicken in the baking dish. Then pour the sauce over the top. DO NOT use all of the sauce. Just cover the ingredients in the baking dish. Fold it all together. Bake in a 350-degree oven for 10 minutes or until the chips are golden brown. Serve with a veggie.