King Ranch Casserole Recipes

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.

BEST DAMN KING RANCH CHICKEN CASSEROLE

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.

BEST KING RANCH EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
• Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
• Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

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.

KING RANCH BEEF CASSEROLE

Steps:

• Preheat oven to 350⁰
• In a skillet over medium high heat melt butter and then add in pepper and onion cooking until they become tender and fragrant (2-3 minutes)
• Add beef salt and pepper to skillet then brown, drain fat
• Stir in packet of taco seasoning mixing until beef is evenly coated
• In a sauce pan over medium heat combine onion, bell pepper, cream of chicken soup, cream of mushroom soup,tomatoes with chilies, and the Velveeta cheese and one cup of the cheddar. Add in Tabasco and Worcestershire sauce. Stir occasionally until cheese is melted.
• Prepare a 9X13 casserole dish with coat with non-stick spray.
• After preparing your casserole dish, cover the bottom with crushed tortilla chips to create a crust
• Layer half the browned beef on top of the chips
• Then add half the sauce on top of the beef
• Repeat with chips, beef, and sauce
• Top with remaining cheddar cheese
• Bake at 350⁰ for 30 minutes or until cheese is bubbly

KETO KING RANCH CASSEROLE

Steps:

• Preheat oven to 350 F.
• Melt butter in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes, or until onions are translucent.
• Stir almond flour into onion mixture and cook for an additional 1-2 minutes, or until onions thicken slightly. Stir in chicken broth and combine well. Cook an additional 3-4 minutes or until sauce thickens.
• Stir sour cream and salsa into sauce to combine. Remove skillet from heat and stir in chicken, 6 oz shredded cheddar cheese, and tortilla pieces.
• Transfer mixture to 8- x 8-inch dish coated with cooking spray. Sprinkle top of mixture with remaining 2 oz shredded Cheddar cheese.
• Cover and bake at 350 F for 20 minutes. Uncover and bake an additional 15 minutes. Let cool 10 minutes before serving.

WEIGHT WATCHERS KING RANCH CHICKEN CASSEROLE

Steps:

• If you don't already have cooked, diced chicken breast start off by cooking and dicing some boneless, skinless chicken breast.
• Dice the onion and green bell pepper.
• Spray a nonstick pan with vegetable oil spray.
• Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat for 3 to 4 minutes or until tender.
• Add the chicken, 2 cans of cream of mushroom soup , a can of diced tomatoes, chili powder, garlic powder and ground pepper. Mix well and let it come to a gentle simmer. Remove from heat and let it cool.
• Preheat the oven to 350 F and lightly grease a 9x9 casserole dish with vegetable spray. Cut the corn tortillas into wedges.
• Place a layer of tortilla wedges. Top with one-third of the chicken mixture. Place another layer of tortilla wedge followed by another layer of the chicken mixture. Next goes the final layer of tortilla wedges , followed by the remaining the chicken mixture.
• Finally, top the casserole with 1/4 cup of shredded cheddar cheese.
• Bake at 350F for 30 to 35 minutes or until bubbly and golden.
• Serve immediately. refrigerate the leftover in a covered container.

CROCK POT KING RANCH CHICKEN CASSEROLE

Steps:

• In a large bowl, mix together your peppers, onion, garlic, seasonings, sour cream, soups and tomatoes with chiles until well combined
• Place 6 corn tortilla shells in the bottom of a greased 6 quart slow cooker or casserole crock pot (overlapping as necessary)
• Spread half of your mixture from step 1 over your your tortillas
• Top with half of your chicken
• Sprinkle half of your cheese evenly over top
• Repeat layers once more
• Cover and cook on low for 4-6 hours or high for 2-3 hours, turning your insert halfway through cooking if your slow cooker does not cook evenly

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.

KING RANCH CASSEROLE

Steps:

• In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
• Add soups, tomatoes, chiles, spices and chicken broth.
• Line bottom of 9x13 pan with tortilla strips.
• Spread half of chicken over tortillas and top with sauce, then half of cheese.
• Cover with another layer of tortillas, chicken, sauce and cheese.
• Bake at 350 degrees for 30 minutes or until bubbly.