Category Archives: Church Pot Luck

King Ranch Chicken

2 1/2 to 3 lb. chicken
Salt and Pepper
1 Tbsp. butter
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth (or bouillon)
1 (10 oz.) can Ro-Tel tomatoes
1 Tbsp. chili powder (or according to taste)
2 to 3 cups crushed tortilla chips or corn chips
2 cups shredded cheddar cheese

-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.

-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.

-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.

-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.

Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!

Hash Brown Potato Casserole

1 (2 lb.) bag of frozen hash brown potatoes
1/2 cup chopped onions
16 oz. sour cream
2 c. grated Cheddar cheese
1 can cream of celery soup

2 c. crushed cornflakes mixed with 1/4 c. melted butter

Spray a 9×13 cake pan with non-stick spray. Mix the first 5 ingredients together in a large bowl, then spread in pan. Top with cornflake mixture. Bake at 350 degrees for 40 minutes.

– There is no need to thaw the hash browns as long as they are not frozen together in a clump.
– The mixture can be prepared a day ahead of time and kept in the refrigerator until time to bake.
– You can substitute another soup such as cream of mushroom or cream of chicken.
– I didn’t forget to type in the salt. This tastes just fine without extra added salt. The soup and cheese add enough saltiness.

Sopapilla Cheesecake

2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon

Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.

Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.

Now spread 2nd can of crescent rolls on top – as top crust.

Pour 1 stick of melted butter evenly over the top.

Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 30 minutes. Cut into 2 inch squares.