Church Supper King Ranch Chicken Recipes

KING RANCH CHICKEN

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

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.

MY FAVORITE KING RANCH CHICKEN

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.

EASY KING RANCH CHICKEN RECIPE

Steps:

• Cook chicken in water seasoned with 2 t. salt, pepper and bay leaf. Remove cooked chicken; reserve 1/2 c. of the chicken stock. Debone chicken and cut into bite-size pieces. Set aside. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well. In a 3 quart casserole, make 3 layers in the following order: torn tortillas, chicken, soup mixture, chopped onions, and grated cheese. Bake at 350 for about 45 inutes, or until bubbly.

KING RANCH CHICKEN RECIPE - (4.5/5)

Steps:

• Stew chicken in salted water until tender. Remove meat from bones. Soak tortillas in hot chicken broth until wilted. Line a 9 X 12 pan with tortillas. Then add diced chicken. Mix other ingredients and pour over chicken. Spread Rotel tomatoes over soup mixture. Top with grated cheddar cheese. Bake at 375 degrees for 30 minutes or til bubbly. Serves 8. This casserole freezes well. Let thaw before baking and allow extra cooking time. *There are many versions of this casserole-all great-called anything from "green chili chicken enchilada casserole", to "chicken burrito casserole" to "chicken sopa". You really can't mess it up. Here are some options: *Soup-use low fat; or use both chicken *Add: a can or two of chopped green chilis *Substitute: can green enchilada sauce for one of the soups or Rotel *Substitute: Velveeta Lite cheese for cheddar *Substitute: approx. 6 boneless, skinless chicken breast halves for whole chicken *Saute onion & bell pepper first in butter before adding to casserole *Layer the ingredients like a lasagna, then pour a can of enchilada sauce over top, then sprinkle extra cheese over that *Add a can of refried beans to soups *Leave out the onions & bell peppers *Add thawed package of frozen spinach (just kidding)