Birdies King Ranch Chicken Casserole Recipes

KING RANCH CHICKEN CASSEROLE

Steps:

• In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
• Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350°F for 30 to 35 minutes.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

BIRDIE'S KING RANCH CHICKEN CASSEROLE

Steps:

• Brown onion in oil.
• Combine with soup, broth, chilies and chicken.
• Heat through.
• In large greased casserole dish, layer tortillas, chicken mixture, cheese.
• Repeat layers until casserole is filled.
• Bake in 350 degree oven for 30-40 minute.

FAMILY FAVORITE KING RANCH CHICKEN CASSEROLE

Steps:

• If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
• Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
• Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
• Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 9x13-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
• Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving. You'll want to make extra because it truly is even better the next day.
• Chili Powder Note: 1 teaspoons chili powder and 1/8 teaspoons ground red pepper.

KING RANCH CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
• Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
• Bake uncovered 32 to 35 minutes or until bubbly.

KING RANCH CHICKEN CASSEROLE

Steps:

• Saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender).
• Stir in the chicken and the next seven ingredients. Remove from heat.
• Tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole.
• Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat the layers twice.
• Bake at 350° for 30 to 35 minutes.
• You can freeze the casserole for a month, if desired. Then thaw it in the fridge overnight, and bake as directed.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a skillet melt butter and cook onion and green pepper until they start to get soft. Add garlic to the pan and cook another 30 seconds, stirring constantly. Season veggies with a little salt and pepper. In a big bowl whisk together, tomatoes, green chiles, both cans of soup, stock, sour cream chili powder, and cumin until smooth. Stir in shredded chicken. Spray a 9" X 13" inch casserole dish with cooking spray. Place a half of the crushed chips on the bottom of the pan. Next spoon the chicken mixture over the top. Sprinkle shredded cheese over the top and then the remaining Doritos. Bake uncovered 30 to 45 minutes or until golden and bubbly.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 325°F
• In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
• Add soups, tomatoes, and broth.
• Stir to combine.
• Fold in the chicken until well blended.
• Lightly grease a 9 x 13" baking dish.
• Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
• Repeat layers twice more.
• Bake for 40 minutes or until hot and bubbly.
• About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
• Remove from oven and let stand 10 minutes before serving.