Lord of the Potluck - Texas King Ranch Casserole
A staple of school lunchrooms and church suppers, frat houses and funerals, it is a hit with men as well as women.
Try this make from-scratch version by Texas cookbook author Rebecca Rather.
- cup unsalted butter
- yellow onion, chopped
- red bell pepper, chopped
- ounces button mushrooms, sliced
- cloves garlic, minced
- teaspoon chili powder
- teaspoon cayenne pepper
- teaspoon salt
- teaspoon black pepper
- cup all-purpose flour
- 3 1/2
- cups chicken stock
- cup heavy cream
- mild green chiles, roasted, peeled (stems and seeds discarded), and diced
- ten-ounce can ro-tel
- corn tortillas
- cooked chicken (poached or roasted), meat shredded
- cup shredded jack cheese
- cup shredded cheddar
How to Make Lord of the Potluck - Texas King Ranch Casserole
- 1Melt the butter in a large sauté pan over medium heat.
- 2Add the vegetables and sauté on medium-low about 7 minutes, then stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute.
- 3Sprinkle in flour, 1/2 cup at a time, and stir until the white is no longer visible, then whisk in 3 cups of the stock, 1 cup at a time, until smooth.
- 4Once this is done whisk in the cream and stir in the chiles and tomatoes.
- 5Preheat the oven to 350 and grease a 9-by-13-inch baking dish with butter.
- 6Pour the remaining 1/2 cup of stock into a bowl and stack the tortillas in the bowl, 6 at a time, to moisten them.
- 7Next line the bottom of the pan with the tortillas, making sure they overlap each other by about one third.
- 8Cover the tortillas with half the sauce and add half the chicken and sprinkle with a third of the cheese.
- 9Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese.
- 10Top with the remaining tortillas and cheese.
- 11Bake for about an hour, until bubbling and lightly browned on top.
Remove from the oven and let sit for 10 minutes before serving.