Mexican King Ranch Chicken Casserole Recipes

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 CASSEROLE

Steps:

• Preheat oven to 325° for at least 20 minutes.
• Melt butter in a medium skillet over medium high heat.
• Add chopped onion and bell peppers; sauté 8 minutes or until tender. Stir in chopped cooked chicken and next 5 ingredients: cook stirring occasionally, 2 minutes.
• Place half of crushed tortilla chips in bottom of pan.
• Layer with half each of chicken mixture and shredded Cheddar cheese.
• Repeat layers, ending with cheese.
• Bake uncovered at 325° for 45 minutes or until mixture is throughly heated.
• Garnish if desired.

MEXICAN KING RANCH CHICKEN CASSEROLE

Steps:

• Pre-heat the oven to 350 degrees Fahrenheit.
• In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture.
• Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper.
• Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish.
• Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese.
• Repeat the layers twice.
• Bake for 1 hour in a 350 degrees Fahrenheit oven.

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.

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.