Originalrotelkingranchchicken Recipes

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 325°F
• In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
• Add soups, tomatoes, and broth.
• Stir to combine.
• Fold in the chicken until well blended.
• Lightly grease a 9 x 13" baking dish.
• Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
• Repeat layers twice more.
• Bake for 40 minutes or until hot and bubbly.
• About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
• Remove from oven and let stand 10 minutes before serving.

ORIGINAL KING RANCH CHICKEN

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

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

Steps:

• Soak tortillas in chicken stock just until wilted.
• Cut chicken into bite size pieces.
• Alternate the following layers into a 9x13 pan.
• tortillas, chicken, onion and cheese.
• Sprinkle chili powder and garlic salt over top.
• Spread undiluted soups over top of chicken, tortilla layers.
• Spread Ro-Tel tomatoes over top of soups.
• Bake at 350°F for 30 to 40 minutes.

KING RANCH CHICKEN

Steps:

• Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside.
• In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix.
• Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top.
• Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.

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.