Bernard Ranch Chicken |

Bernard Ranch Hen |


In an ode to nostalgic meals from my childhood, I’ve determined to start out cooking issues I beloved then and haven’t made since consuming them round my mother or Granny’s kitchen desk, beginning with this amended King Ranch Hen recipe – thus the title Bernard Ranch Hen. Generally issues simply come to me and generally I really feel the necessity to go together with them. Who else loves this dish? Good for a church potluck, funeral meals, hungry youngsters and even a cattle rancher husband that turns his nostril up at something with the phrase rooster in it. Take pleasure in. xx

  • 1 Entire rooster cooked & shredded (or 2-3 giant rooster breasts)
  • 1 can Cream of Hen Soup
  • 1 can Cream of Mushroom Soup
  • 1 can Rotel tomatoes (or any sort diced tomatoes with inexperienced chiles)
  • 1/2 cup rooster broth
  • 1 medium onion, diced
  • 1 medium bell pepper, diced (or a number of 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 (also can use flour, could take much less)
  • Cook dinner and shred rooster or use rotisserie rooster that is already cooked.

  • Combine soups, tomatoes, broth and seasonings in a bowl.

  • Layer 9×13 pan with tortillas (torn aside), ½ rooster, ½ soup combination, ½ cheese. Repeat layers.

  • Bake at 350 till sizzling and bubbly, approx.half-hour.


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