Dude Ranch Chicken Recipes

ORIGINAL ROTEL KING RANCH CHICKEN

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.

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

DUDE RANCH CHICKEN

Steps:

• Preheat oven to 375°F.
• Spray a 2 1/2 quart or a 11x7x2 baking dish, set aside.
• In a large bowl, combine chicken, 1 cup Fiesta blend Mexican cheese, soups, Ro-tel, green chilies and blend well.
• Set aside 12 tortilla wedges.
• Mix remaining tortilla wedges into chicken mixture.
• Spoon mixture into baking dish.
• Bake, uncovered for 30 minutes or until heated through.
• Carefully remove from oven, tuck remaining tortilla wedges around inside edge of baking dish, top with 1 cup cheddar cheese.
• Bake 5 minutes longer.

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.

BAKED RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
• Put bread crumbs and ranch dressing into separate bowls.
• Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
• Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DUDE RANCH CHICKEN

Steps:

• Preheat oven to 375 F.
• Spray a 2-1/2 quart or an 11X7X2 baking dish with Pam cooking spray; set aside.
• In a large bowl, combine chicken, 1 cup cheese, soups, rotel, green chilis and 3/4 cup green onions; blend well.
• Set aside 12 tortilla wedges.
• Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish.
• Bake, uncovered, 30 minutes or until heated through.
• Carefully remove from oven.
• Tuck remaining 12 tortilla wedges around the inside edge of the baked dish; top with the remaining 1 cup of cheese.
• Bake 5 minutes longer.
• Garnish with 1 tbsp green onions.