Bugtussle Burn Recipes

MmMMmmMMmm!! Bugtussle Burn compliments just about everything and here are some great recipes to prove it! Check out our Facebook FAN page too, for postings of homegrown recipes featuring "the Burn"; Or better yet, post your OWN! We'd love to see what's cookin' at your place, and might share it here on our website for all to enjoy! (You'll be famous!)

Burnin' Chicken Casserole

(King Ranch with Bugtussle Burn)


1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded

10 corn tortillas

1 onion, chopped

1 bell pepper, seeds and stem removed, diced

2 cups of grated cheddar cheese

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 cup of chicken broth

1 cup Bugtussle Burn salsa

1 cup diced tomatoes (canned or fresh without skin)

1 small can diced green chilies 

IF YOU ARE BRAVE: Add a little diced jalapeno to the green chilies!

1 tsp. of chili powder

1 Tbl butter


Preheat oven to 350 degrees.

Saute onions and bell pepper in butter until onions begin to become transparent. Set aside. Combine soups, broth, Bugtussle Burn salsa and chili powder; blend until smooth to make sauce. Place a layer of chicken in a greased casserole dish.

Add layers of tortillas, sautéed onion & bell peppers, cheese and then sauce. Repeat layers, ending with cheese.

Bake uncovered for half an hour or until brown and bubbling.

Great served with a dollop of sour cream. Great sides: tortilla chips.

Serves 6-8

Sassy Salsa Chicken

Hey you Grill Masters: In the Summer, this next one is GREAT on the grill in a heavy duty aluminum foil pouch! Just top with the cheese when you open it up to make sure chicken is done…It’ll start melting while you call your company to the table! If it’s cold outside, no problem…use the oven directions!

Serves 4


4 skinless, boneless chicken breast halves

4 teaspoons taco seasoning mix1 cup Bugtussle Burn salsa

1 cup shredded Cheddar cheese

2 tablespoons sour cream (optional)


Preheat oven to 375 degrees F (190 degrees C) GRILL: get the coals hot on the grill.

Place chicken breasts in a lightly greased (cooking spray is healthiest) 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. GRILL: spray heavy-duty aluminum foil, add as above, but individual pouches for each breast.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. GRILL: depends on heat of coals, so check one (watch out for steam burns) to see if juices run clear…don’t wanna over cook!

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.


Add THIN sliced potatoes (see below) and the meal’s a wrap (LITERALLY if ya do it in a foil pouch on the grill)! Just toss a salad or throw some corn cobs on the grill…you’re DONE! 

Follow directions #2, but pour just half the salsa over the chicken and then top each breast with thinly sliced russet or red skin potatoes, (skin on is yummy) sprinkled with a dash of sea salt and/or garlic if you like. Then spoon on the rest of the salsa over the potatoes. Continue on with rest of baking (or grilling) directions!