In an ode to nostalgic food from my childhood, I’ve decided to start cooking things I loved then and haven’t made since eating them around my mom or Granny’s kitchen table, starting with this amended King Ranch Chicken recipe – thus the name Bernard Ranch Chicken. Sometimes things just come to me and sometimes I feel the need to go with them. Who else loves this dish? Perfect for a church potluck, funeral food, hungry teenagers and even a cattle rancher husband that turns his nose up at anything with the word chicken in it. Enjoy. xx

Bernard Ranch Chicken

A version of "King Ranch Chicken"

3.67 from 3 votes

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Author: Meredith Bernard

Ingredients

• 1 Whole chicken cooked & shredded (or 2-3 large chicken breasts)
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• 1 can Rotel tomatoes (or any kind diced tomatoes with green chiles)
• 1/2 cup chicken broth
• 1 medium onion, diced
• 1 medium bell pepper, diced (or several mini peppers)
• 1 tbsp White Label Musket Powder seasoning
• 1 tsp cumin
• 1 tsp Italian seasoning
• 2 cups shredded pepper-jack cheese (can use mozzarella)
• 10-12 small corn tortillas (can also use flour, may take less)

Instructions

• Cook and shred chicken or use rotisserie chicken that's already cooked.
• Mix soups, tomatoes, broth and seasonings in a bowl.
• Layer 9×13 pan with tortillas (torn apart), ½ chicken, ½ soup mixture, ½ cheese. Repeat layers.
• Bake at 350 until hot and bubbly, approx.30 minutes.