MAMA'S KINGS RANCH CHICKEN CASSEROLE (SOUTHEAST TEXAS STYLE)
My mom cooked this for us for special occasions (especially for birthdays). It's is an amazing twist to the original kings ranch chicken casserole. I have made this for several occasions now that I'm on my own and everyone has loved it, and it's really easy to make too!
Provided by Darlene Christin
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add enough water to pot to cover chicken completely. Boil chicken until it is completely done( normally takes about 45 minutes).
- Preheat oven to 350.
- In a large mixing bowl combine the cream of chicken, cream of mushroom, Rotel tomatoes and 1/2 to 3/4 a can of water. Mix well.
- In a 9X13 pan layer the ingredients starting with the Doritos, then the shredded chicken, cheese, and soup mixture on top. Repeat layering the ingredients in the same order until you get to the top of the pan or run out of ingredients.
- Place pan in the oven and bake for 20 minutes.
MOM'S TEXAS CHICKEN
This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.
Provided by Candy
Categories Skillet Chicken Breasts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.
- In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 9.8 g, Cholesterol 127.5 mg, Fat 13.7 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 674.8 mg, Sugar 0.6 g
MOM'S ROAST CHICKEN
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. -James Schend, Taste of Home Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
Nutrition Facts : Calories 405 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 760mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
MOM'S TEXAS CHICKEN
This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.
Provided by Candy
Categories Skillet Chicken Breasts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.
- In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 9.8 g, Cholesterol 127.5 mg, Fat 13.7 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 674.8 mg, Sugar 0.6 g
MOM'S TEXAS CHICKEN
This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.
Provided by Candy
Categories Skillet Chicken Breasts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.
- In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 9.8 g, Cholesterol 127.5 mg, Fat 13.7 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 674.8 mg, Sugar 0.6 g
MOM'S TEXAS CHICKEN
This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.
Provided by Candy
Categories Skillet Chicken Breasts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.
- In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 9.8 g, Cholesterol 127.5 mg, Fat 13.7 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 674.8 mg, Sugar 0.6 g
TEXAS CHICKEN
This my copycat of one of K.C. Masterpiece Restaurant's chicken recipes. I added the ranch dipping sauce. It's very basic but has a lot of flavor, also a very filling low carb recipe for those of you who subscribe to such diets.
Provided by goose3369
Categories Chicken Breast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Marinade chicken in Franks Red Hot sauce.
- Bake chicken breast (I use an indoor grill).
- When the chicken is very close to done top with more Franks sauce and top with roast beef and cook till beef is warm through out.
- Top with cheese and melt under broiler.
- Ranch dipping sauce.
- Ranch dressing
- Cayenne pepper to taste.
- Serve with more Franks if desired.
Nutrition Facts : Calories 352, Fat 15.7, SaturatedFat 8.1, Cholesterol 138.1, Sodium 1772.4, Carbohydrate 1.4, Fiber 0.2, Sugar 0.9, Protein 49.7
MOM'S TEXAS HASH
This is a quick recipe my mother made a lot when I was growing up. It has a great flavor! Serve over rice.
Provided by CANDIEB
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
- In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 8 g, Cholesterol 96.5 mg, Fat 30.6 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 434.5 mg, Sugar 4.5 g
MOM'S PARTY CHICKEN
This is an easy, yet simply elegant recipe that is one of my mother's specialties ! The extra sauce is great served over rice or noodles.
Provided by Melissa Stewart
Categories Chicken
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wrap each breast in 1/2 piece of bacon Line bottom of casserole dish with chipped beef.
- Mix together sour cream and soup.
- Place chicken in dish.
- Add sauce over top.
- Bake at 375 degrees for 3 hours.
- *Tip*:mouth-watering tender if prepared night before--bake next day.
MOM'S TEXAS CHICKEN
This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.
Provided by Candy
Categories Skillet Chicken Breasts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.
- In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 9.8 g, Cholesterol 127.5 mg, Fat 13.7 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 2.4 g, Sodium 674.8 mg, Sugar 0.6 g
MOM'S CHICKEN TETRAZZINI
Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too. -Jennifer Petrino, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 533 calories, Fat 23g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 1133mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
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