KING RANCH CHICKEN
King Ranch chicken. It's a classic American casserole that many recall as the best thing from their childhood. It's chicken and roasted peppers layered with tortillas and cheesy goodness. One taste and you may want to rewrite your early years.
Provided by Jessica Dupuy
Categories Mains
Time 2h
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F (190°C). Lightly slick a 13-by-9-inch (33-by-23 cm) baking dish with butter or oil.
- Melt the butter or heat the oil in a large skillet over medium-high heat. Add the onion and the bell pepper, poblano pepper, and jalapeño peppers and cook, stirring frequently, until tender and lightly browned, 8 to 10 minutes.
- Add the garlic, chili powder, cumin, salt, and pepper, and cook, stirring, for 1 minute.
- Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute. Still stirring constantly, slowly stir or whisk in the stock and bring to a boil. Boil until the mixture thickens, which could take anywhere from 1 to 2 minutes. Remove from the heat.
- Add the tomatoes and sour cream to the skillet and stir to combine. Add the chicken and cilantro and stir again until blended.
- Combine the cheeses in a small bowl.
- Place a large cast-iron skillet or wok over medium-high heat. Lightly brush each tortilla on both sides with oil. Cook the tortillas, working with just a couple at a time, on the hot skillet or wok until lightly browned and crisp, flipping once, about 1 minutes per side.
- Cover the bottom of the prepared baking dish with 6 tortillas, overlapping the tortillas slightly. Top with 1/2 of the chicken mixture and 1/3 of the cheese mixture. Repeat the layers once, adding 6 more tortillas and the remaining chicken mixture and 1/2 the remaining cheeses. Top with the remaining tortillas and cheese.
- Lightly coat a sheet of aluminum foil with butter or oil and cover the baking dish, butter or oil side down. Bake the casserole for 20 minutes.
- Uncover the casserole and continue to bake until bubbly and lightly browned on top, 10 to 15 more minutes.
- Let the casserole stand 10 minutes to cool slightly and then sprinkle with cilantro, serve, and prepare to be serenaded by compliments.
Nutrition Facts : ServingSize 1 portion, Calories 738 kcal, Carbohydrate 12 g, Protein 39 g, Fat 60 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 162 mg, Sodium 873 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 32 g
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.
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 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
BEST DAMN KING RANCH CHICKEN CASSEROLE
King Ranch Chicken Casserole is the perfect Tex-Mex comfort food....creamy, cheesy, and spicy, definite crowd pleaser...and it's gluten free! Serve with my Authentic & Simple Texas Guacamole and Fresh Garlic Salsa for a complete Tex-Mex experience!
Provided by Emilie
Number Of Ingredients 14
Steps:
- Step 1 Preheat oven to 350 degrees.Step 2 Add butter to large skillet over medium high heat. When butter melts, add onion and bell pepper. Cook for 5-7 minutes until softened. Add garlic and cook for 2 more minutes. Remove from heat.Step 3 To a large bowl add cooked chicken, Rotel, chopped jalapeno, both soups, cream, pepper, and cumin. Stir well to combine. Add cooked veggies and stir to combine.Step 4 You are ready to assemble! Butter or spray a deep 9×9 casserole dish. Start with a layer of tortillas. Cut 2 tortillas in half and place the cut side along the edges of the pan and place one hole tortilla to cove the hole in the center. Spoon about 1- 1 ½ cups of the chicken mixture on top of the tortillas and spread evenly. Top with ½ cup of shredded cheese...now tortillas...you may have to cut a few to fill in the holes in the corners.Step 5 Repeat layers ending with chicken mixture and cheese on top. Bake at 350 for 35 -40 minutes or until bubbly and golden brown. Check after 25 minutes, if cheese is getting too brown, lay a piece of foil over the top.Step 6 Let sit at least 15-20 minutes before cutting. Keep leftovers in container tightly sealed and refrigerate. It is even better the next day!Step 7 You can also bake it off the day before serving, refrigerate and reheat before serving. To reheat, cover with foil and bake at 300 for 45-50 minutes or until heated through.
KING RANCH CHICKEN
THIS WAS MY GOOD FRIEND RUTH'S RECIPE.SHE HAS SINCE PASSED AWAY I OFTEN THINK OF HER FONDLY.
Provided by FANNIE MCCOY
Categories Chicken
Time 1h
Number Of Ingredients 11
Steps:
- 1. COMBINE CHICKEN ,ONION & PEPPER,LAYER ALTERNATELY WITH TORTILLIAS,WHICH HAVE BEEN DIPPED INTO HOT CHICKEN BROTH JUST LONG ENOUGH TO SOFTEN ,IN A SHALLOW 3 OUART GREASED CASSEROLE DISH
- 2. TOP WITH GRATED CHEESE & SPRINKLE WITH CHILI POWDER AND GARLIC SALT
- 3. WITH A SPOON ,SPREAD SOUPS AND TOMATOES WITH CHILIES OVER CHICKEN.BAKE IN A PREHEATED 350* OVEN FOR 30 TO 45 MIN.OR UNTIL HOT
RANCH CHICKEN
Your favorite chicken pieces braised in ranch-style salad dressing and water. Serve with rice, if desired.
Provided by Judi Raimo
Categories Meat and Poultry Recipes Chicken
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until tender.
- Add chicken and brown with onions, stirring so as not to burn. Add dressing and water; reduce heat to low and cook over low heat for about 1 hour, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 5.2 g, Cholesterol 102.5 mg, Fat 55.4 g, Fiber 0.6 g, Protein 22.5 g, SaturatedFat 10.6 g, Sodium 655.8 mg, Sugar 3.5 g
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.
KING RANCH CHICKEN
Steps:
- Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth - about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.
- To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once.
DORITOS KING RANCH CHICKEN
Steps:
- Sautee onion in oleo until clear. Add soups, Ro*Tel, and chicken to onion.
- Layer a casserole dish with Doritos. Layer some soup mixture and then cheese. Keep layering until all ingredients are gone and cheese is on top.
- Bake at 350°F for 15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
KING RANCH CHICKEN
This flavorful dish has many variations. Our recipe includes its own well-seasoned sauce, omitting the canned soup commonly found in King Ranch Chicken recipes. No Cheez Whiz or Doritos either! Yes, it's a little more trouble, but the resulting dish is worth the effort. This casserole freezes well, and will be a big favorite at your table. This recipe is from Eleanor Bradshaw's menu of company chicken recipes.
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Preparation: Preheat oven to 350°F. Grease a 9x13-inch baking dish or 3-quart casserole. Make the Sauce: Melt the butter in a heavy skillet over medium-low heat. Add the garlic and chili powder, and sauté for a few minutes. Raise the heat to medium. Quickly sprinkle in the flour and stir with a wooden spoon to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps, and allow the flour to "cook" briefly. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 7 or 8 minutes. Stir in salt and pepper. Remove from heat and set aside. Sauce may be prepared in advance and refrigerated. Make the Filling: Warm a heavy skillet over medium heat, add the butter or olive oil, and sauté the chopped onion, poblano, mushrooms and tomatoes until onion is transparent, about 4 or 5 minutes. Fold into the mixture the diced chicken, olives and green onions, combining well. Remove from heat. Assembling the Dish: In a small skillet, heat about about half an inch of canola oil. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened. Cover the bottom of your baking dish with 6 of the softened tortillas, overlapping as necessary. Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture One-third of the grated cheese Half of the sauce The remaining 6 softened tortillas The remaining chicken/vegetable mixture One-third of the grated cheese The remaining sauce The remaining cheese Bake for 40 minutes at 350°F until casserole is heated through and bubbly. Makes about 8 servings.
KING RANCH CHICKEN CASSEROLE
I was born & raised in South Texas, so it would seem natural to have heard of this great dish long before I did. I ate some at a party and loved it. Actually, this dish was NOT developed at the world famous King Ranch, as I would later find out from reading about it online! No one seems to know how or where or who put the original recipe together, but suffice it to say there were like 30 to 40 defferent recipes for it... So I copied them all, took all the common ingredients they shared, and came up with my own. This is probably my all-time favorite dish and I love to serve it to company!
Provided by Cathy Nunn @CJNUNN
Categories Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a saucepan, combine chopped onion, celery and bell pepper with 1 cup of water. (If using boneless,skinless chicken breasts, cut into bitesized pieces and add to veggie mixture. Add a little extra water and cook until chicken is done and veggies are tender.) Drain off the liquid.
- Grease a 2 qt. casserole dish, or a 9 X 13 inch glass baking dish. Arrange half of the fried tortilla chips in the bottom of casserole dish. Then add the veggie/chicken mixture, spreading around evenly. Don't stir it up...just layer it.
- In a medium sized bowl, combine the 2 cans of soup. Mix together well, then spoon the soup mixture over the casserole dish, spreading it out evenly over all. Spread out half of the shredded cheese. Arrange on top of this the remaining tortilla chips. Over this, pour on the Ro-Tel tomatoes, spreading it out evenly. **At this point, if desired, you may use a small can of diced mild green chilies for a little extra flavor.
- Bake uncovered in 375 degree oven for 40-45 minutes. Remove from oven and top with remaining cheese and black olive slices. Return to the oven and bake an additional 20 to 25 minutes. The cheese should shart to look brown and the casserole bubbly.
- Helpful Tips: If you want fewer calories and less fat, use the Healthy Choice soups or select soups with less sodium. Lowfat shredded cheese is okay... And if you are in a hurry, you could use "Doritos" tortilla chips instead of frying the tortilla strips, but beware of the added salt! I prefer to fry the tortilla chips because it gives the dish a more authentic flavor. If you like it a little spicy, you can use medium or hot diced chilies or Ro-Tel tomatoes. To garnish, sprinkle on top a small handfull of fresh cilantro leaves! This dish freezes well. Bon Apetit' y'all!!
ORIGINAL ROTEL KING RANCH CHICKEN
This recipe is from the Rotel website. This is how my grandmother always made it. She got it off of the can.
Provided by MJMommy13
Categories Poultry
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
- Add soups, RO*TEL and chicken, stirring until well blended.
- In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.
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- Add in the garlic, cumin, chili powder, salt, and black pepper. Stir to coat the veggies in the seasonings.
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- Preheat oven to 375°. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
- Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
- Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
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- Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5-6 minutes or until tender.
- Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
- Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
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