Texan Ranch Chicken Casserole Recipes

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TEXAS RANCH CHICKEN CASSEROLE



Texas Ranch Chicken Casserole image

This creamy casserole is packed with flavor and is sure to be a hit with your family!

Provided by Six Sisters

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 12

1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 Tablespoon vegetable oil
1 teaspoon minced garlic
3 cups cooked chicken breast (cubed)
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1 Tablespoon chili powder
12 corn tortillas (cut into 1-inch strips and divided)
2 cups shredded cheddar cheese (divided)

Steps:

  • Preheat oven to 350 degrees.
  • In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
  • Line a 9 x 13 inch baking pan with half of the tortilla strips.
  • Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
  • Bake uncovered for 30 minutes or until cheese is completely melted.

Nutrition Facts : Servingsize 1 serving, Calories 2507 kcal, Fat 111 g, SaturatedFat 56 g, Cholesterol 476 mg, Sodium 2912 mg, Carbohydrate 219 g, Sugar 24 g, Protein 163 mg

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

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.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

Whip up a little taste of Texas.

Provided by Southern Living Editors

Time 1h10m

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1 chopped green bell pepper
1 chopped onion
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
2 pinches garlic powder
2 pinches pepper
12 corn tortillas, torn into 1-inch pieces
2 cups grated Cheddar cheese

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.

A TRUE TEXAN'S KING RANCH CHICKEN



A True Texan's King Ranch Chicken image

The quintessential Texan feel-good comfort casserole. From a friend who used to own a well-known catering business in Humble, Texas. This is the best! You can make this LOW-CARB by substituting R.W. Garcia Low-Carb Tortilla Chips (or other kind) for the Tostitos.

Provided by Tropical Texan

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts, cooked and shredded
1 (10 1/2 ounce) can condensed cream of chicken soup
8 ounces sour cream
1 cup medium heat salsa (I use Pace)
1 (5 ounce) can evaporated milk or 5 ounces heavy whipping cream
1 lb shredded colby-monterey jack cheese, divided
1 (5 ounce) can sliced black olives
1 (12 ounce) bag tostitos gold yellow corn chips

Steps:

  • Preheat oven to 350*F.
  • Take 1/2 the bag of chips and layer them on the bottom of a greased 13" x 9" x 2" casserole dish. Then place shredded chicken atop the layer of chips. Layer half of the cheese on top of the chicken.
  • In a separate bowl, prepare sauce. Combine salsa, sour cream, cream of chicken, evaporated milk (or heavy cream), and olives and mix well. Pour over casserole, then add the remaining cheese on top. Cook for 1 hour, or until the top is brown and bubbly. Check it when there is about 15 minutes left--you may want to cover with foil for remainder of cook time.

Nutrition Facts : Calories 677.3, Fat 42.9, SaturatedFat 18, Cholesterol 130.8, Sodium 1267.4, Carbohydrate 35.7, Fiber 3.3, Sugar 3, Protein 38.6

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