What's For Dinner Wednesday's??

I am getting ready for our cooking swap tonight and cannot wait our freezer is bare. I am waiting to go shopping for supplementing till the swap. This month there were 6 of us participating and we each made two dinner meals and one either lunch or breakfast meal. I made Chicken Quesadillas, French Toast and King's ranch chicken.

Here is the King's Ranch Chicken Recipe:

King’s Ranch Chicken

Ingredients

• 1 pk corn tortillas


• 2 c chicken, cooked and cubed (or substitute turkey)


• 12 oz cheddar cheese, grated


• 1 cn cream of chicken soup, condensed


• 1 cn cheddar cheese soup, condensed


• 1 c tomatoes with gree chilies (such as Ro-Tel brand)


• 1 1⁄4 c milk


• 1 onion, chopped


• 1 freezer food storage bag, jumbo

Instructions

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips.

In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.

Cover with plastic wrap, then seal with aluminum foil.

To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.

To prepare: thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered casserole at 350-degrees until hot and bubbly. You may remove aluminum foil 10 minutes before taking the casserole out of the oven to melt cheese.

Allow to stand 5 to 10 minutes, then cut with spatula and serve.

This recipe, also known as King Ranch Chicken, is a favorite at pot luck suppers for it's zesty flavor.

Frugal home cooks like it, too, because it stretches a little chicken a long way--and it's a great dish to disguise the last bits of turkey after Thanksgiving!

This is a picture of the six I made for the swap.