Texas Ranch Chicken Casserole Recipes

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.

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.

TEXAS RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spay a 9x13 baking dish with cooking spray; set aside.
• In a large skillet, sauce onion, green and red pepper in oil over medium high heat, until translucent and tender; about 5-7 minutes.
• Add garlic and cook for another minute.
• Add in chicken, soups, hotel tomatoes, chili powder, cumin, salt and pepper. Stir well to combine.
• Line half the baking dish with 1/3 of the tortillas, top with 2/3 cup of the chicken mixture, sprinkle 1/3 up cheese. Repeat layers until cheese is the last layer. Use remaining cheese to top casserole.
• Bake 30 minutes, uncovered; until cheese is melted and bubbly.
• Serve with a big dollop of sour cream!

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

TEXAS RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
• Line a 9 x 13 inch baking pan with half of the tortilla strips.
• Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
• Bake uncovered for 30 minutes or until cheese is completely melted.

TEXAS RANCH CASSEROLE

Steps:

• Combine first 10 ingredients in a large bowl, stir well.
• Place half of tortilla strips in a lightly greased 9x13 baking dish.
• Top with half the chicken mixture, then sprinkle with half the cheese.
• Repeat layers.
• Bake uncovered at 350 for 40-45 minutes.
• Serve with chopped tomato, sour cream, and cilantro.