KING RANCH CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
- Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
- Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
- Look at that! Serve it with a salad and a dang hearty appetite.
- To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.
KING RANCH CHICKEN
Make and share this King Ranch Chicken recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Tear the corn tortillas into bite sized pieces.
- Set aside.
- In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
- Add soups, Ro-Tel tomatoes (with green chilies) and chicken, stirring until well blended.
- Spray a 9x13" pan with Pam.
- Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
- Bake 40 minutes at 325 or until hot and bubbling.
Nutrition Facts : Calories 202.3, Fat 5.4, SaturatedFat 2, Cholesterol 32.2, Sodium 422.2, Carbohydrate 20.6, Fiber 2.7, Sugar 1.4, Protein 18.3
FAMILY FAVORITE KING RANCH CHICKEN CASSEROLE
There are all kinds of King Ranch chicken recipes out there, but this one is the ''BEST OF THE BEST" in my house. This is truly a scrumptious dish and your family and friends will love you for it. It does take some preparation time, but it's worth the time and effort.
Provided by ChamoritaMomma
Categories Savory Pies
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 727.1, Fat 48.8, SaturatedFat 19.6, Cholesterol 175.5, Sodium 1988, Carbohydrate 28.7, Fiber 3.5, Sugar 3.2, Protein 43.5
ORIGINAL KING RANCH CHICKEN
I've been making this for years - it's a family favorite and is classified as Tex-Mex. There are many variations of the original recipe - I've also tried to include some of those variations or options in my recipe. Although, I, personally, believe the original is the best.
Provided by Recipe USA
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Boil chicken, remove meat from skin and bones. (save broth).
- 2. Sometimes I will use 6-8 chicken breasts instead of whole chicken when I'm in a hurry.
- 3. Saute onions and green pepper.
- 4. Mix with soups, tomatoes, cubed chicken, and chicken broth.
- 5. Line bottom of Pyrex casserole with six corn tortillas.
- 6. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.
- 7. Then make another layer of six tortillas, chicken/soup mixture, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.
- 8. Please note that you can make this recipe much lower in fat by using the fat free soups and fat free chicken broth. It turns out just as tasty.
- 9. I've also substituted Cheddar Cheese, as well as Lite Velveeta in place of the Monterey Jack cheese and it was all good.
- 10. The original recipe uses corn tortillas, although some people prefer the flour. I believe the corn gives it a better flavor myself. For variety, you can also omit the tortillas and use tortilla chips, or even noodles/pasta, in their place. At one time or another, I've tried every variation - they are all good, although I am partial to the corn tortillas.
- 11. Adding a can of black beans or corn, also takes it to another level and adding a few slicked black olives and a dollop of sour cream before serving makes a nice presentation.
MY FAVORITE KING RANCH CHICKEN
I adopted this recipe from Recipezaar in September 2006. It was originally submitted by Moxie, but she is no longer a member of Recipezaar. I've been making Moxie's recipe for several years now and I'm proud to give it a home. The only change I make is that I use two cans of cream of chicken soup and omit the can of cream of mushroom soup, because my kids dislike mushrooms. This casserole is a church potluck staple here in Texas and there are as many versions of this dish as there are armadillos in Texas. However, this is the best King Ranch Chicken recipe that I've found! This casserole also freezes well.
Provided by Kim D.
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Steam or boil the chicken breasts until cooked through (I use my steamer and find it makes the chicken perfectly moist and tender).
- When cool, dice into bite-size pieces.
- In a large saucepan over medium heat, mix the soups, onion, Ro-tel tomatoes and Cheez Whiz until blended.
- Preheat oven to 350 degrees Farenheit.
- Layer the bottom of a greased 9x12 casserole dish with crushed chips.
- Next, layer half the chicken pieces.
- Top with half the sauce.
- Sprinkle with half the cheddar cheese.
- Repeat the layers, but top with the Cheddar and Mozzarella.
- Sprinkle paprika over the top to garnish.
- Bake for 30-45 minutes, or until hot and bubbly.
Nutrition Facts : Calories 929.3, Fat 57.5, SaturatedFat 22.9, Cholesterol 179.8, Sodium 2271.1, Carbohydrate 46.2, Fiber 2.7, Sugar 6.4, Protein 55.1
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