King Ranch Casserole A New Family Favorite Recipes

KING RANCH CHICKEN CASSEROLE

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.

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 CASSEROLE (A NEW FAMILY FAVORITE!)

Steps:

• Melt the butter or oil in a large skillet over medium high heat. Add the onions and peppers and cook until lightly browned, 8 to 10 minutes.
• Add the garlic, chile powder, cumin, salt, pepper and smoked paprika. Stir for 1 minute.
• Sprinkle the flour over the veggie mixture and cook stirring constantly for 1 minute. Slowly whisk in the stock and bring to a boil. Boil until mixture thickens, which could take 1 - 2 minutes. Remove from heat and stir in liquid smoke, drained tomatoes and sour cream. Add chicken and cilantro and stir until blended. (Feel free to make this the day before if you want to do this in stages.)
• Combine cheeses together in a large mixing cup.
• Spray corn tortillas with cooking spray and bake in a 400 degree oven for about 5 minutes. You will have to do this in two batches. (Or try buying tostada shells and let me know how they work!) when finished baking, turn the oven temperature down to 375.
• Grease the bottom of a 13 x 9 baking dish. Cover with 6 tortillas, overlapping slightly. Top with 1/2 the chicken mixture and 1/3 of the cheese mixture. Repeat the layers once, adding 6 more tortillas, the chicken and the cheese. Top with remaining tortillas and the cheese.
• Coat a sheet of aluminum foil with cooking spray or oil and cover the baking dish. Bake for 20 minutes.
• Uncover the casserole and bake for 10 to 15 minutes more or until golden and bubbly.
• Let casserole stand for 10 minutes to cool slightly. Garnish with more cilantro or pickled jalapenos!

FAMILY FAVORITE KING RANCH CHICKEN CASSEROLE

Steps:

• If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
• Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
• Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
• Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 9x13-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
• Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving. You'll want to make extra because it truly is even better the next day.
• Chili Powder Note: 1 teaspoons chili powder and 1/8 teaspoons ground red pepper.