KING RANCH CHICKEN CASSEROLE
Whip up a little taste of Texas.
Provided by Southern Living Editors
Time 1h10m
Yield Makes 6 to 8 servings
Number Of Ingredients 13
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.
SPICY KING RANCH CHICKEN CASSEROLE
Steps:
- Heat the oven to 350 F (180 C / Gas 4). Lightly grease a 9 x 13 x 2-inch baking pan or 3-quart shallow baking dish.
- Serve the king ranch casserole with a tossed salad or sliced fresh tomatoes. Enjoy.
Nutrition Facts : Calories 571 kcal, Carbohydrate 25 g, Cholesterol 165 mg, Fiber 3 g, Protein 45 g, SaturatedFat 12 g, Sodium 884 mg, Sugar 3 g, Fat 32 g, ServingSize 8 servings, UnsaturatedFat 0 g
SOUTHWEST CHICKEN CASSEROLE
A 15 minute microwave casserole. Can substitute canned white albacore tuna for the canned white chicken. Casserole is as casserole does! Serve with mexicorn and green salad if desired.
Provided by AJINAZ
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
- Add the rice. The mixture should be the consistency of soupy pancake batter.
- Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 47.8 g, Cholesterol 81.3 mg, Fat 26.5 g, Fiber 1.4 g, Protein 27.1 g, SaturatedFat 13.8 g, Sodium 1354.8 mg, Sugar 3 g
SOUTHWESTERN RANCH CHICKEN CASSEROLE
This is an easy prep, somewhat healthy, and tasty meal that everyone seems to love when I make it. People of all ages... I came up with this when we didn't have much in our fridge or pantry. I made it with leftovers and what I thought might go together. And it's great for leftovers! My husband and I eat it for lunch the next day too. *NOTE* - These are aproximate measurements. I've never measured. Only threw it together. If you have questions, don't hesitate to ask! It's pretty difficult to mess this up.
Provided by TheCakeBaker
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine pasta, chicken, dip, soup, and water in casserole dish. Mix thoroughly.
- Sprinkle bread crumbs evenly over top of the mixture.
- Sprinkle cheese over top of the bread crumbs.
- Bake in oven at 400 for 1 hour or an hour and a half if you're using raw (uncooked) chicken.
- Let cool on stovetop for 10-15min. Serve.
Nutrition Facts : Calories 386.6, Fat 8.9, SaturatedFat 2.4, Cholesterol 60.7, Sodium 420, Carbohydrate 49.6, Fiber 0.2, Sugar 0.6, Protein 29
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
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