Big Daddys King Ranch Chicken Recipes

KING RANCH CHICKEN

Steps:

• Preheat the oven to 375°F (190°C). Lightly slick a 13-by-9-inch (33-by-23 cm) baking dish with butter or oil.
• Melt the butter or heat the oil in a large skillet over medium-high heat. Add the onion and the bell pepper, poblano pepper, and jalapeño peppers and cook, stirring frequently, until tender and lightly browned, 8 to 10 minutes.
• Add the garlic, chili powder, cumin, salt, and pepper, and cook, stirring, for 1 minute.
• Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute. Still stirring constantly, slowly stir or whisk in the stock and bring to a boil. Boil until the mixture thickens, which could take anywhere from 1 to 2 minutes. Remove from the heat.
• Add the tomatoes and sour cream to the skillet and stir to combine. Add the chicken and cilantro and stir again until blended.
• Combine the cheeses in a small bowl.
• Place a large cast-iron skillet or wok over medium-high heat. Lightly brush each tortilla on both sides with oil. Cook the tortillas, working with just a couple at a time, on the hot skillet or wok until lightly browned and crisp, flipping once, about 1 minutes per side.
• Cover the bottom of the prepared baking dish with 6 tortillas, overlapping the tortillas slightly. Top with 1/2 of the chicken mixture and 1/3 of the cheese mixture. Repeat the layers once, adding 6 more tortillas and the remaining chicken mixture and 1/2 the remaining cheeses. Top with the remaining tortillas and cheese.
• Lightly coat a sheet of aluminum foil with butter or oil and cover the baking dish, butter or oil side down. Bake the casserole for 20 minutes.
• Uncover the casserole and continue to bake until bubbly and lightly browned on top, 10 to 15 more minutes.
• Let the casserole stand 10 minutes to cool slightly and then sprinkle with cilantro, serve, and prepare to be serenaded by compliments.

BIG DADDY'S DOWNTOWN ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chipotles, adobo sauce, garlic, shallots, lime juice, cilantro, olive oil, salt and pepper into a blender. Pulse the marinade until smooth and emulsified. Rub each chicken liberally with the marinade.
• Arrange the chickens on a half sheet pan with a rack. Roast until cooked through, about 60 to 75 minutes. Remove from the oven and allow them to rest for about 15 minutes. Carve 1 chicken and arrange it on a serving platter. Serve. Reserve the remaining chickens for recipes that use roast chicken.

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.

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.

DORITOS KING RANCH CHICKEN

Steps:

• Sautee onion in oleo until clear. Add soups, Ro*Tel, and chicken to onion.
• Layer a casserole dish with Doritos. Layer some soup mixture and then cheese. Keep layering until all ingredients are gone and cheese is on top.
• Bake at 350°F for 15 minutes.

KING RANCH CHICKEN- FROM SCRATCH

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish or 3-quart casserole.
• A cast iron dutch oven is best.
• Make the Sauce: Melt the butter in a heavy skillet over medium-low heat.
• Add the garlic and chili powder, and sauté for a minute or two.
• Raise the heat to medium.
• Quickly sprinkle in the flour and stir to mix.
• Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to"cook" briefly.
• Gradually add the remaining chicken broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
• Add salt and pepper to taste.
• Sauce may be prepared in advance and refrigerated.
• Make the Filling: Warm a heavy skillet over medium heat, add the butter or olive oil, and sauté the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos until onion is transparent, about 4 or 5 minutes.
• Fold into the mixture the diced chicken, olives and green onions, combining well.
• Remove from heat.
• Assembling the Dish: In a small skillet, heat about about half an inch of canola oil.
• Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
• Cover the bottom of your baking dish with 4 of the softened tortillas.
• Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture Half of the grated cheese Half of the sauce The remaining 4 softened tortillas The remaining chicken/vegetable mixture The remaining grated cheese The remaining sauce Bake for 30 minutes at 350°F until casserole is heated through and bubbly.
• Makes 6 to 8 servings.

SHERRI'S CHICKEN KING RANCH CASSEROLE

Steps:

• Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
• Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
• Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
• Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
• Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.