By Teri Cayton
The Parsons Advocate
It is officially Blue Cold in West Virginia. It has been cold long enough that the big icicles that form on hillsides along the highway have gotten thick enough that they have turned blue. Momma Said, “That is cold enough to rival hell freezing over.”
So, all those things that you said would happen when it got that cold, you better get your list out and get to work. This has been the longest sustained cold snap we have had in some time. I can honestly say that the ground has finally frozen, along with the river and me!
I can’t say it has been bad but it is just so dry that nothing is melting. It warms up just enough for the snow to start melting and then freezes everything again overnight. My driveway is just two ruts frozen solid. The whole thing is just a sheet of ice. But no worries because I had a mother that taught me how to drive on bad roads and I am not afraid.
I just worry about everyone else and that is the scary part. Just want to say a frosty “HEY” to all the folks down south that are getting frost on the tail feathers. Sorry to hear about all the crops being affected though. Momma Said, “Bundle up, stay warm and safe and don’t take any chances that you don’t have to.”
King Ranch Chicken Casserole
Ingredients
• 1 tablespoon vegetable oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 1 medium green red bell pepper, diced
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 (10-ounce) can diced tomatoes with green chili peppers (such as Ro-Tel)
• 1 cup chicken broth
• 2 tablespoons sour cream
• 2 teaspoons ground cumin
• 1 teaspoon ancho chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon chipotle chili powder
• 1 whole chicken cooked, deboned and shredded, divided
• 8 ounces shredded cheddar cheese, divided
• 10 (6-inch) corn tortillas, quartered, divided
Instructions
• Preheat the oven to 350 degrees Fahrenheit.
• Heat oil in a large skillet over high heat. Add the onion and bell peppers. Stir for 2 minutes, or until the vegetables are warmed through. Remove from heat.
• In a large bowl, mix the sauteed vegetables, cream of mushroom and chicken soups, diced tomatoes, chicken broth, sour cream, cumin, ancho chili powder, oregano, and chipotle chili powder until well-combined.
• Assemble the layers in a 9×13-inch baking dish, in the following order: A little bit of sauce, just to line the bottom of the dish, Chicken, Sauce, Cheese, Tortillas, Chicken, Sauce, Cheese, Tortillas, Sauce, and Cheese
• In total, there should be 3 layers of sauce (not including the bottom), 2 layers of chicken, 3 layers of cheese, and 2 layers of tortillas. Divide the measurements accordingly.
• Bake the casserole for 40 minutes, or until the cheese bubbles. Increase the temperature and broil the casserole until the top is golden, about 2-3 minutes.
