King Ranch Dip Recipes

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.

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.

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 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.

EASY RANCH DIP

Steps:

• Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.

CREAMY RANCH DIP

Steps:

• In a small bowl, beat the sour cream, cream cheese and ranch dressing mix on medium speed until smooth. Transfer to a serving bowl; refrigerate until serving. Serve with vegetables, crackers or chips.

KING RANCH CHICKEN (KING RANCH- KINGSVILLE, TEXAS)

Steps:

• Sprinkle chicken with salt and pepper; place in a baking dish.
• Bake at 325 for 20 minutes; cool. Corsely chop chicken; set aside.
• Melt butter in a large skillet over medium heat; add bell pepper and onion, and cook, stirring constantly until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups.
• Place 1/3 of the tortillas in the bottom of a greased 13x9x2 baking dish; top with 1/3 of the chicken mixture, sprinkle 2/3 cup of cheddar cheese. Repeat layers, reerving the last 2/3 cup of cheese.
• Bake at 325 for 35 minutes; sprinkle remaining cheese on top and bake for additional 5 minutes.
• Let stand 5 minutes before serving.

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.