No Soup King Ranch Casserole Recipes

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 CHICKEN SOUP

Steps:

• Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
• Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
• PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.

NO SOUP KING RANCH CASSEROLE

Steps:

• Preheat oven to 450°F Lightly coat both sides of tortillas with cooking spray. Lay tortillas on 2 baking sheets and bake until crisp and browned, about 12 minutes. Cool slightly then break into bite sized pieces. Set aside.
• Melt the butter in a large pan oven medium-high heat. Cook the onions, jalapeno chiles and cumin until onions are lightly browned, about 8 minutes. Add the Ro-tel tomatoes and juices and cook until most of the liquid has evaporated, about 10 minutes.
• Stir in the flour and cook for 1 minute. Add the cream and broth, bring to a simmer and cook until thick, about 2 minutes.
• Stir in the chicken pieces and cook for another 4 minutes or until chicken is no longer pink.
• Remove from heat and stir in cilantro and cheese.
• Scatter half of the tortilla pieces in the bottom of a 13 by 9-inch baking pan. Spoon half the filling evenly over them. Top with remaining tortilla pieces and filling.
• Bake until the filling is bubbling, about 15 minutes. Sprinkle evenly with Fritos and bake another 10 minutes or until Fritos are lightly browned. Cool casserole for 10 minutes and serve.
• Make ahead: Casserole can be assembled and refrigerated up to 1 day ahead, excluding Frito topping. When ready to bake, cover with foil and bake about 30 minutes. Remove foil, top with Fritos and bake another 10 minutes.
• ** Cook's note - if you can't find Ro-tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can diced green chilies.