KING RANCH CHICKEN CASSEROLE
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g
KING RANCH CHICKEN CASSEROLE III
A spicy, savory baked chicken treat. Food fit for kings!
Provided by Ede
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
- Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 28 g, Cholesterol 77.4 mg, Fat 17.1 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 7.9 g, Sodium 1102.3 mg, Sugar 2.3 g
VELVEETA® KING RANCH CHICKEN CASSEROLE
Try this king ranch chicken recipe for a taste as big as the name implies. This king ranch chicken recipe is layered with meat, veggies and tortillas.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
- Spread 1 cup chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 tortilla halves. Repeat layers 3 times. Top with remaining VELVEETA; cover.
- Bake 45 min. or until heated through, uncovering for the last 15 min.
Nutrition Facts : Calories 440, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 1510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
KING RANCH CASSEROLE
This recipe was given to me in the early 1980's by a co-worker. I have made it so many times the index cards are discolored and tattered. There are many versions now, but I like this one. Hope you do too!
Provided by Teena Mathis
Categories Casseroles
Time 50m
Number Of Ingredients 12
Steps:
- 1. Lightly butter 9x13 casserole dish. Dip tortillas in chicken broth, tear in quarters, and line bottom of casserole with half of package.
- 2. Combine soups, tomatoes, salt and pepper. Spoon half of this mixture on tortillas in casserole.
- 3. Sprinkle chicken bits on this next, then celery, green pepper and onion. Next sprinkle shredded cheese. REPEAT these layers one more time, starting with tortillas and ending with the cheese. Sprinkle with paprika.
- 4. Bake covered at 350 degrees for 20 minutes, then remove cover and bake until casserole is hot and bubbly and cheese is melted about 35 min. total for me. Cool slightly before serving for easier cutting.
CHICKEN A LA KING CASSEROLE
This versatile recipe was given to me by my sister-in-law when I was a new bride 37 years ago. It has been enjoyed by our family and guests and at potluck suppers more times than I can count. Folks love the chicken and noodles in a delectable cheese sauce.-Eleanor McElroy, Kernersville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup, milk and salt. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add chicken, celery, green pepper and pimientos. , Drain noodles; add to chicken mixture and mix well. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 400° for 20 minutes. Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.
Nutrition Facts :
KING RANCH CHICKEN CASSEROLE I
This is just one of the many King Ranch recipes available. Everyone seems to love it and it's sooooooo easy. Its' especially good when served with Mexican Corn Bread.
Provided by Susan Wright
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C.)
- Layer the chips in a 9x13 inch casserole dish.
- Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
- Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 41.7 g, Cholesterol 93.7 mg, Fat 41.4 g, Fiber 3.3 g, Protein 32.1 g, SaturatedFat 14.5 g, Sodium 1155.9 mg, Sugar 2.1 g
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