King Ranch Chicken
I made this recipe for dinner the other night and it was SO good. It is easy to make and duplicate and throw one in the freezer and cook one that night for dinner. I made it ahead of time on a Sunday. We ate it on a Monday and I put the second one in the freezer for another meal another day. Which I ended up thawing out and giving to a friend who just had a baby!
In this recipe I made my own cream of chicken soup but you can certainly use the canned version! It’s just so easy to make your own!
King Ranch Chicken
Serves: 4-6 people
Ingredients:
Shredded chicken (I used a rotisserie chicken shredded but you can of course make your own shredded chicken in the oven)
1 can black beans
Red and green peppers (1 each) cut into small pieces
2 cups brown rice
1 cup sour cream
2 cups shredded cheese
2 cups cream of chicken soup (homemade or store bought)
1 cup chicken broth
1 tablespoon red curry paste
1-2 tablespoons mexican seasoning (your favorite kind)
Directions:
Mix together, cream of chicken soup, sour cream, curry paste, 1/2 the shredded cheddar cheese and spices in large bowl.
Add chicken, peppers, and drained black beans to a greased casserole dish.
Add wet mix to casserole dish.
Top with the rest of the cheddar cheese.
Baked at 400 for 30-40 minutes or until hot all the way through.
If you want to make this into 2 meals and save one for later divide the ingredients in half between two casserole dishes.
Check out some of my other recent recipes
