Texas Chicken 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.

TEXAS RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spay a 9x13 baking dish with cooking spray; set aside.
• In a large skillet, sauce onion, green and red pepper in oil over medium high heat, until translucent and tender; about 5-7 minutes.
• Add garlic and cook for another minute.
• Add in chicken, soups, hotel tomatoes, chili powder, cumin, salt and pepper. Stir well to combine.
• Line half the baking dish with 1/3 of the tortillas, top with 2/3 cup of the chicken mixture, sprinkle 1/3 up cheese. Repeat layers until cheese is the last layer. Use remaining cheese to top casserole.
• Bake 30 minutes, uncovered; until cheese is melted and bubbly.
• Serve with a big dollop of sour cream!

TEXAN CHICKEN AND RICE CASSEROLE

Steps:

• Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
• Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
• Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
• Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

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.

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.

TEXAS CHICKEN SPAGHETTI

Steps:

• Cover chicken with water and bring to a boil.
• When chicken is done, remove from broth.
• Shred chicken.
• Skim fat from broth.
• In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
• Add spaghetti and cook till done. You may need to add more broth.
• Add remaining ingredients.
• Mix well till cheese melts.

TEXAS CHICKEN CASSEROLE

Steps:

• Poach the chicken in the chicken broth. Remove,straining and reserving the broth. Separate the meat into strips.Set aside. Heat the butter in a saucepan, and when it is bubbling, whisk in the flour. Let it cook, whisking, for 2 minutes, then add the strained broth. Whisk until thickened, taste, and add pepper as needed.Set aside. Slice the chilis into strips. Set aside. Heat the oil in a frying pan and when it is almost smoking, fry the tortillas, cut in quarters, for just long enough to stiffen them-turning halfway through. Drain them on paper towels. Do not crowd the tortillas. It will take several batches to fry them all. Have the minced onion ready. Grate the cheese. Set aside. In a lasagna pan, layer sauce, chicken,onion, chilis, tortilla pieces and cheese. Finish with sauce. Bake in a preheated 350 degree oven for 30 minutes.