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.
1/2cup unsalted butter
1yellow onion, chopped
1red bell pepper, chopped
8ounces button mushrooms, sliced
4cloves garlic, minced
1/2teaspoon chili powder
1/4teaspoon cayenne pepper
1teaspoon black pepper
1cup all-purpose flour
3 1/2cups chicken stock
1/2cup heavy cream
3mild green chiles, roasted, peeled (stems and seeds discarded), and diced
1ten-ounce can ro-tel
1cooked chicken (poached or roasted), meat shredded
1cup shredded jack cheese
1cup shredded cheddar
How to Make Lord of the Potluck - Texas King Ranch Casserole
- Melt the butter in a large sauté pan over medium heat.
- Add 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.
- Sprinkle 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.
- Once this is done whisk in the cream and stir in the chiles and tomatoes.
- Preheat the oven to 350 and grease a 9-by-13-inch baking dish with butter.
- Pour the remaining 1/2 cup of stock into a bowl and stack the tortillas in the bowl, 6 at a time, to moisten them.
- Next line the bottom of the pan with the tortillas, making sure they overlap each other by about one third.
- Cover the tortillas with half the sauce and add half the chicken and sprinkle with a third of the cheese.
- Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese.
- Top with the remaining tortillas and cheese.
- Bake for about an hour, until bubbling and lightly browned on top.
Remove from the oven and let sit for 10 minutes before serving.