King Ranch Chicken From Scratch Recipes

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ORIGINAL KING RANCH CHICKEN



Original King Ranch Chicken image

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

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel diced tomatoes (with green chilies)
1 cup chicken broth (or more, to taste)
1/2 cup onion
1/2 cup green pepper
16 ounces monterey jack cheese
1 whole chicken
12 corn tortillas (or flour, your preference)
tortilla chips (optional choice for variation)
noodles (optional choice for variation)

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- FROM SCRATCH



King Ranch Chicken- from scratch image

This recipe is a potluck favorite. I like it better than the usual recipes I find that use creamed soups. They do not compare to this version! It takes some time to prepare so give yourself at least an hour for that but it is well worth it for a special meal or potluck. You make this recipe once and you will never make it the 'quick' way again.

Provided by Michelle Kasper

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon chili powder (homemade, if possible)
3 tablespoons all-purpose flour
3/4 cup chicken stock or 3/4 cup broth
3/4 cup buttermilk
salt & freshly ground black pepper
2 tablespoons butter or 2 tablespoons olive oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
1 medium poblano chile, chopped
1 cup finely chopped mushroom
2 plum tomatoes, peeled,seeded and chopped (or 1/2 C canned tomatoes)
2 tablespoons chopped pimiento
canola oil, for softening tortillas
8 corn tortillas
3 -4 cups diced cooked chicken (mixture of light and dark meat preferred)
1/3 cup sliced green olives
1/3 cup green onion, including tops,chopped
2 cups grated longhorn cheese or 2 cups mild cheddar cheese

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



King Ranch Chicken image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 22

2 tablespoon butter
2 cloves garlic, peeled and minced
1/4 teaspoon ground hot red pepper
1/8 teaspoon ground cumin
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
2 tablespoons sour cream
1/4 teaspoon black pepper
1 tablespoon butter
1 small yellow onion, peeled and chopped
1/2 medium green bell peeper, cored, seeded, and chopped
1/4 cup chopped roasted green chilies
6 ounces mushrooms, wiped clean and finely chopped
1/2 cup canned crushed tomatoes
2 tablespoons minced pimiento
Vegetable oil for frying
8 corn tortillas
3 cups diced cooked chicken
11/2 cups coarsely shredded mild cheddar cheese
1/4 cup sliced pimiento-stuffed olives
1/4 cup thinly sliced scallions

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



King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

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.

BEST KING RANCH EVER



Best King Ranch Ever image

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

6 cooked chicken breasts, shredded
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup chicken broth
½ cup chopped onion
1 (4 ounce) can chopped green chiles
6 corn tortillas, torn into strips - or more as needed
2 cups shredded Monterey Jack cheese, or more to taste

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 CASSEROLE



King Ranch Chicken Casserole image

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

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

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

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From mommyhatescooking.com


KING RANCH CASSEROLE – TEXAS MONTHLY
Preheat the oven to 350. Grease a 9-by-13-inch baking dish with butter. Pour remaining 1/2 cup of stock into a bowl. Stack the tortillas in the bowl, 6 at a time, to moisten, then line the bottom ...
From texasmonthly.com


QUICK KING RANCH CHICKEN SKILLET | SOUTHERN LIVING
We use two poblano chiles to give this casserole a nice amount of heat. If you want to make it less spicy, substitute small bell peppers for one or both of the poblanos. Another marker of a true King Ranch casserole is the corn tortilla, which is cut and layered across the top of this skillet casserole. One-dish skillet suppers make clean-up a ...
From southernliving.com


KING RANCH CHICKEN CASSEROLE RECIPE - HOME. MADE. INTEREST.
2021-08-27 Step 2 – Mix in the soups and other ingredients. Once the onions and peppers are ready, mix in the Cream of Mushroom soup, Cream of Chicken soup, diced tomatoes & chilies, and chicken. Step 3 – Assemble and bake. First, spray a 13 x 9 inch casserole dish with cooking spray. Once the pan is ready, add1/3 of tortilla strips to the bottom of ...
From homemadeinterest.com


KING RANCH CHICKEN FROM SCRATCH - THERESCIPES.INFO
King Ranch Chicken- from scratch Recipe - Food.com top www.food.com. 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.
From therecipes.info


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