We Texans (especially homesick Texans) love (and miss) the comfort food we grew up with. Although I'm not big on casseroles, I sure do love King Ranch Casserole. 

Most Texans have their own version of King Ranch Casserole
like any other regional dish. 
Mine even differs a little from my mother's recipe
because I added some ingredients and make it a tiny bit differently.
To me, eating other's King Ranch Casserole usually only differs from spice and thickness/dryness.
But regardless of who makes it and how different it is from my own,
it's just plain comfort food and always reminds me of home.

While the origin of this Texas casserole is clouded with myths and speculation,
there is a true King Ranch that it mostly likely got it's name from.
The King Ranch is one of the largest ranches in the United States,
located in South Texas between Corpus Christi and Harlingen.
It's actually larger than the state of Rhode Island!
I was born in Harlingen and if driving, have always driven through The King Ranch
to get to and from Harlingen to see family.

serves 4-6

4-5 boiled chicken breasts, chopped
1/4 C chicken broth (use the water the chicken was boiled in)
1 can of cream of mushroom, chicken, etc.
1 can Rotel, drained
1/2 C corn
3 T chopped onions
12-18 corn tortillas
1 1/2 C shredded cheese

Preheat oven to 350 degrees.
Mix soups, chicken broth, rotel, onions and corn together well.
Add a layer of tortillas in the bottom of a greased casserole dish.

Spread a layer of chopped chicken on top.

Then layer with the soup mixture then the cheese.

Repeat layers one last time ending in cheese.

Cover with foil.
Bake for one hour.
Then remove foil and bake an additional 20-30 minutes. 


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