SOUTHERN HOSPITALITY

Growing up in the South, one is baptized at an early age in the refreshing waters of Southern Hospitality.  Homemade cheese crackers, cookies, cakes, snacks, sandwiches and sweet tea abound at even the most casual and unannounced of visits.  Many a friendly afternoon and evening is spent on a porch or patio, shaded by oak trees, serenaded by cicadas.  

My stepmother’s own mother was one of those fine, old-school hostesses.  Her name was Eula Belle, and she was from Shreveport, Louisiana.  Do people still name their daughters Eula Belle?  They should – it has such a pretty, musical sound.  Whenever we would go over to her house, she always had something prepared, even if it was just, and I quote, “Cold cuts, greenery and a congealed salad.”  She seemed to get great joy out of feeding people and I was happy to oblige.  It was a match made in heaven.

One of the dishes she used to make was called Mexican Chicken Casserole, which is a layered concoction of tortilla chips, stewed boned chicken meat, two kinds of Campbell’s soup, Rotel tomatoes and green chilies all topped with cheddar cheese.  I learned many years later that the original name of the dish was King Ranch Chicken.  King Ranch is not only the largest in the Lone Star State, with 825,000 acres, but it is also one of the largest in the world.  No one seems to be certain as to how the casserole is connected to King Ranch, or how it also came to be known as Mexican Chicken, but as Eula Belle would say, “You can disagree without being disagreeable.”

One thing I do know is that the spirit of Southern Hospitality springs from the South’s other designation as the Bible Belt.  Hospitality is, after all, one of the gifts of the Holy Spirit.  God himself offers rest, and even his own body as meat and drink to strengthen us on our way.  For the road is long, and without sustenance we would grow weak, and despairing of our ability to finish the race, we would abandon hope and perish.

Preheat oven to 350 degrees.  Melt butter in a large skillet over medium heat.  Add onion, and sauté 5 minutes or until tender.  Add bell pepper and garlic and sauté 3 to 4 minutes.  Stir in chicken broth, both soups, tomatoes and spices.  Cook, stirring until well blended.

In a lightly greased 9×13 pan, layer half of the tortillas, half of the chicken, half of the sauce and sprinkle with half of the cheese.  Repeat.

Bake for 45 minutes covered, then uncovered for ten more minutes.  If using foil to cover, spray the side facing the casserole lightly with Pam.  Let stand 10 minutes before serving.  Serves 8 to 10.

*Now this is where you can wander off the ranch a little bit, so to speak.  You can substitute crumbled tortilla chips for the corn tortillas.  You can also add a 4 oz can of green chilies if you like it a little spicier.  Some people also add a can of corn or a can of drained and rinsed black beans.  You can also substitute rotisserie chicken if you are strapped for time.

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