Recipe By Popular Demand

The following recipe comes to you from one of our most avid blog readers: Keith Moore. You demanded it and he's supplying it. That's right, folks. Right here on your Living Proof blog. Who in the world would have ever guessed you could get a recipe here on this site with my reputation for failure in the kitchen? Shoot fire. I might even throw my back out and pitch you my Texas Sheetcake recipe later in the week if you keep this up. From Keith's kitchen to yours, Living Proof Ministries proudly presents (drum roll, please)our first annual Texas holiday favorite, complete with a decorative tortilla turkey on top: King Ranch Chicken!

Ingredients:
*1/4 cup butter
*1 medium green bell pepper, chopped
*1 medium onion, chopped
*1 can cream of mushroom soup
*1 can cream of chicken soup
*1 can (10 oz) RO*TEL Diced Tomatoes & Green Chilies (This is a staple in every Texas cupboard and critical to this dish but I'm worried that some of you far from the Lone Star State won't be able to find it. Look for it near the cans of whole tomatoes. If there's only one RO*TEL on the shelf, God put it there and is equipping you for every good work. Believe it or not, Keith uses two cans instead of one but don't try that at home. We're professionals.)
*2 cups cubed cooked chicken. (If you don't boil your own, please don't tell Keith. He thinks that's sacrilegious. You're supposed to always do your own so that you have fresh broth on hand for whatever recipe you come up with next. Gosh. This is boring me to tears.)
*12 corn tortillas, cut in halves or fourths
*2 cups (8 oz) shredded cheddar cheese (If you don't grate your own and, instead, get the kind that's already prepared in the bag like I do, don't tell Keith that either.)

Directions: Preheat oven to 325 degrees. Cook pepper and onion in melted butter until tender. (5 or so minutes. Like anyone cares.) Add soups, RO*TEL and chicken, stirring until well blended. In a 13X9X2-inch (that dimension took me ten solid minutes to type. This is more than I can take) baking pan, alternately layer tortillas, soup mixture and cheeses, repeating for three layers. Bake 40 minutes or until hot and bubbling. (Good grief. I can't believe I just wrote that. Hot and bubbling. How stupid is that? This whole recipe thing is bringing out my insecurities.) Serves 8. Or at my house, 3, because we eat like pigs.

Mine and Colin's favorite part: If you're making it for Thanksgiving or Christmas to add a little spice to an otherwise bland meal, take pair of scissors and cut out a turkey, place it on top, sweeping with egg-wash to help it stick together. Make waddle out of little piece of tomato or red pepper. Take picture and impress your friends.

I'm going to bed now. I'm exhausted. And hungry.



Here's the sheet cake recipe! -Amanda