KING RANCH CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 17
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.
ORIGINAL KING RANCH CHICKEN
I've been making this for years - it's a family favorite and is classified as Tex-Mex. There are many variations of the original recipe - I've also tried to include some of those variations or options in my recipe. Although, I, personally, believe the original is the best.
Provided by Recipe USA
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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 CASSEROLE
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
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
BEST KING RANCH EVER
A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.
Provided by razzchick
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g
KING RANCH CHICKEN
Steps:
- Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth -- about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.
- To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once.
KING RANCH CHICKEN (COTTON COUNTRY COLLECTION COOKBOOK)
The cookbook is the publication of the Junior Charity League of Monroe, Louisiana. This is great for OAMC--you can even OAMC it in stages...broth, chicken, vegetables. In my family it is the go-to funeral covered dish, the dish we bring when a relative of a family friend dies. I alter it a bit from the recipe, and to me (even though it may not be the "authentic" or "original" King Ranch Chicken) it is the ONLY King Ranch Chicken! There are some on here that are close to the recipe, but there always seems to be a difference in the layering/mixing of ingredients. The cookbook lists it as "A Mexican party must!" Below is the text of the recipe (with my few variations in parentheses or in notes). Preparation time includes the making of the stock, etc.
Provided by JanieTeachGal
Categories One Dish Meal
Time 4h30m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil hen (leg quarters) until tender in water seasoned with onion, celery, salt and pepper.
- Cut chicken into bite sized pieces and reserve all stock. (I usually freeze the chicken until ready to make the casserole and freeze the stock in separate containers to use not only for this recipe but all recipes that I use that involve chicken stock/broth.).
- Chop onion and bell pepper (or remove the frozen stuff from the freezer), combine soups (I usually put in the chili powder and garlic salt in this step because otherwise the putting together of the casserole gets messier), and grate cheese (see above note in ingredients).
- Just before putting casserole together, soak the frozen tortillas in boiling chicken stock until wilted. (You will probably need around 10-12 tortillas for the batch. They do not need to soak very long, or they will become mush!).
- Start layering casserole in a 9x12 inch baking dish (or a disposable aluminum casserole pan) in this order: Tortillas "dripping with stock", chicken, onion, bell pepper, sprinkling to taste with chili powder and garlic salt (see above note), soup mixture and cheese. Repeat the layers, being sure the tortillas are ozzing (I know it's a typo, but that typo is one of the reasons why I love this recipe) with the stock.
- Cover the casserole with the Rotel tomatoes and all the juice.
- Juices in the casserole should be about half of the depth of the dish, if not add a little more stock.
- May be made and frozen several days ahead (or make two and freeze one), but always make at least one day ahead and refrigerate so that the flavors will blend.
- Bake casserole uncovered at 375 degrees for 30 minutes (It may take a bit longer). Serves 8 to 10.
- Secret: a well-seasoned stock.
Nutrition Facts : Calories 849.1, Fat 44.2, SaturatedFat 15.3, Cholesterol 204.6, Sodium 1471.3, Carbohydrate 63.5, Fiber 4.2, Sugar 4.2, Protein 46.8
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- Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.
- In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 8 to 9 minutes. Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.
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