by Nancy Bell
I stood up. “Can I go to bed now? I’m supposed to go out to the farm tomorrow. Me and Monica are going persimmon picking.”
Willie Mae’s King Ranch Casserole
There are many versions of the famous King Ranch Casserole in Texas, but we think Willie Mae’s is the best.
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream
1 (10 ounce) can Rotel Tomatoes and Green Chiles
1 bag Doritos brand corn chips
1 (3 or 4 pound) chicken, boiled
1 cup broth from chicken
2 cups grated Monterey Jack cheese
Boil your chicken good until the meat is falling off the bones. Let it cool. Oil up a casserole dish. I use about a three-quart one. Then you mix up your soups and your sour cream with enough chicken broth to make it about as thick as good creamy gravy. Put some corn chips in the bottom of the dish, then put in half the chicken, which you have pulled off the bone and cut in pieces. Next you pour on half the soup mixture. Do that again then sprinkle on your cheese. Bake at 350 degrees for about an hour— or less if it gets done sooner.
Serve this up with a good salad. I like Bibb lettuce with avocado slices, dressed with a little lime juice and olive oil.