Queen of the Ranch Cornbread Casserole

Brought to you by the reigning Queen of the WHH Ranch Company herself, our Mighty-Mighty Madré Terrific Tuggy.

Great Googley Moogley It’s MARCH!!!

As hard as is to believe we’ve made it to March. We’re still working out a few bugs here and there, but all things considered, we’re doing awesome. It took a little longer to get caught up than I originally thought. Being closed for a week really wreaked some havoc on us. The good news is that we’re all caught up, orders are out, water and power are restored, we have a full tank of gas, 1/2 pack of cigarettes, it’s dark and we’re wearing sunglasses. Most orders, barring natural disasters, are shipping the following business day.

Like a Band of Gypsies…

I’m sitting in a motel room in Salina, KS strumming this out on my iPad. I love modern technology. Convenience is mighty handy. It certainly does lend itself to getting a very late newsletter out. Sorry for the delays kids. It’s REALLY been one of those weeks.

I have to admit, Star Trek fantasies aside, I never expected something like this when I was a kid. Sure we all had the flying car dreams. However, laying under my front yard not once in all my fevered dreams of being a phaser wielding super hero, did I ever even ONCE, see myself typing out a newsletter on touch sensitive view screen attached to a globe spanning compendium of all human knowledge. Yeah, that caught me by surprise. Much like this story. If you’d have asked me when I started this, this wouldn’t be where I saw this going.

It’s a long drive from Shepherd, TX to Salina, KS. I could probably do it in a day, but long drives in the Dodge tend to take more recovery time than elective surgery. It’s a bit like being gently beaten for 12 hours. Sure there’s not a mark but dang I’m sore. Even with the stiffness I wouldn’t trade the things I’ve seen for all the world and I’m just getting started. So, I’ll bring this missive to a quick close today and just say this is one for the recipe books boys and girls. 

Alex and family

What You Need:

2 boneless chicken breast / cooked and diced in small bites size pieces

1 can mushroom soup (condensed )

1 can cream of chicken soup ( condensed )

4 green onion- chopped fairly fine

1 jar Legendary Mild Salsa

1 cup sharp cheddar, grated

1/4 cup oil

2 packages of Martha White Corn Bread Mix – make according to the directions.

What You Do:

  1. Wash ya hands. You’re working with raw chicken. Safety-Safety-Safety!

  2. Pre-Heat Oven to 425° F

  3. In a large mixing bowl mix, place chopped chicken, mushroom soup, 1/2 chopped green onions, 1/2 grated cheese and whole jar of Legendary Mild Salsa. Mix well.

  4. Place oil in large iron skillet or large casserole pan and place in oven to preheat.I use a large iron skillet; but a casserole pan is always good too!

  5. Prepare cornbread mix

  6. Pour 1/2 of cornbread mixture ln preheated skillet or casserole.

  7. Spoon chicken salsa mixture over cornbread mixture. Do not blend with cornbread. Top with remaining cornbread mixture.

  8. Bake for about 30 minutes until cornbread is golden. Top with remaining cheese and chopped green onions.
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