Kingmidaschicken Recipes

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

Ingredients

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 MIDAS CHICKEN

King Midas Chicken image

This is an easy to fix, flavorful chicken dish. I am not ordinarily fond of recipes with canned pineapple, but the chutney & mustard combine well with the pineapple.

Provided by Judy from Hawaii

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 broiler-fryer chicken, cut into serving pieces (or substitue an equivalent amount of breasts or thighs)
1 teaspoon salt
1 (8 1/4 ounce) can crushed pineapple
1/4 cup mustard
1/2 cup chopped chutney
1/2 cup coarsely chopped pecans (optional)

Steps:

Place chicken skin side up in a shallow 2 quart casserole& sprinkle with salt.
Mix together all other ingredients& spoonover chicken.
Bake uncovered at 350F for one hour and 15 minutes.

KING RANCH CHICKEN

King Ranch Chicken image

Provided by Food Network

Categories main-dish

Time 1h10m

Number Of Ingredients 22

Ingredients

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.

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