King Ranch Chicken Dip Recipes

KING RANCH CHICKEN DIP RECIPE - (4.2/5)

Steps:

• 1 Preheat oven to 350. Spray a large skillet with nonstick cooking spray, and heat over medium-high heat. Add onion and bell pepper to skillet;cook,stirring frequently,for 5 minutes or until onion starts to soften. Add cream cheese and soup; reduce heat to low, and stir until cream cheese melts.Remove from heat. 2 Add chicken, 1 1/2 cups cheddar cheese, tomatoes, oregano, cumin,and chili powderto cream cheese mixture, stiring until well combined. 3 Spoon into a 9-inch square baking dish. Sprinkle remaing 1/2 cup cheese over dip. Bake, uncovered, for 10 minutes or until bubbly.

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

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- 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.

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 CHICKEN CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
• Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

ORIGINAL ROTEL KING RANCH CHICKEN

Steps:

• Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
• Add soups, RO*TEL and chicken, stirring until well blended.
• In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

VELVEETA® KING RANCH CHICKEN CASSEROLE

Steps:

• Heat oven to 350ºF.
• Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
• Spread 1 cup chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 tortilla halves. Repeat layers 3 times. Top with remaining VELVEETA; cover.
• Bake 45 min. or until heated through, uncovering for the last 15 min.

KING RANCH CHICKEN MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook macaroni as directed on package; drain.
• In 4-quart saucepan, heat milk over medium-high heat until steaming and bubbling around edges. Stir in 1 cup of the Cheddar cheese, the Monterey Jack cheese, Velveeta™ cheese and seasoning mix. Continue to cook over medium-low heat 4 to 5 minutes, stirring frequently, until cheese is melted and sauce is smooth; remove from heat. Add cooked macaroni to cheese sauce, stirring to coat. Stir in chicken, tomatoes and green chiles until well mixed; transfer to baking dish.
• Cover and bake 20 minutes. Uncover; sprinkle remaining 1 cup Cheddar cheese on top, and bake 5 to 8 minutes or until heated through and cheese is melted. Top with chips and cilantro before serving.

KING RANCH DIP

Steps:

• Heat oven to 375ºF.
• Combine ingredients.
• Spoon into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min. or until heated through.