6 boneless, skinless chicken
1 breast halves, (about
1 6 oz each)
1 cup water
1 (10-ounce) package corn
1 tortillas, quartered
1 (divided use)
1 medium onion, diced (divided use)
1 medium bell pepper, diced (divided
1 use)
2 cup grated velveeta light cheese
1/2 tsp garlic powder
1/2 tsp chili powder
1 (10 3/4-oz) can campbell's
1 healthy request cream of
1 chicken soup
1 (10 3/4 oz) can campbell's
1 healthy request cream of
1 mushroom soup
1 (10-ounce) can ro-tel
1 tomatoes, chopped
Directions
Poach chicken in 1 cup of water for 10 minutes. Remove
chicken and let cool; reserve broth. When chicken is
cool, shred into pieces. Dip half the tortillas in
chicken broth to soften and place tortillas in
13x9x2-inch baking dish to cover bottom. Pour 1/4 cup
broth over tortillas. Layer with half each of the
chicken, onions and bell pepper. Repeat to make second
layer with remaining tortillas, broth chicken and
vegetables.Sprinkle top with cheese, garlic and chili
powder. Preheat oven to 350 degrees F. In medium bowl,
combine soups and pour over casserole. Top with Ro-tel
tomatoes. Bake 45 minutes. Makes 8 servings.
Per servlng : Calories 353 Fat 10g Cholesterol 92 mg
Sodium 984 mg Percent calories from fat 24%
Dallas Morning News 9/25/96 Typos by Bobbie Beers
Servings: 4 servings
King Ranch Chicken Lite Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is actually possible to trace the history of written recipes way back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, these, old cookbooks were just simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices such as parsley and basil. These new foods and spices created an increase in recipe manuscripts, the majority of which are now in private collections. During the next few hundred years, the families of Europe competed to offer the most extravagent meals, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. By the time we get to the twentieth century, cookbooks were in great demand, mostly as a result of better eduction, more spare time and being a little richer. |
We hope you enjoy this King Ranch Chicken Lite recipe.
