No Soup King Ranch Casserole Recipes

NO SOUP KING RANCH CASSEROLE

No Soup King Ranch Casserole image

A little more work intensive than the _cream of something soup_ variations, this is an almost-from-scratch Cook's Illustrated tested and tasted version of probably the most famous casserole in Texas. Notable here is the crisping of the tortillas before building the casserole that keeps them from turning to mush during baking.

Provided by SusieQusie

Categories One Dish Meal

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

12 (6 inch) corn tortillas
cooking spray
1 tablespoon butter
2 onions, finely chopped
2 jalapeno chiles, seeded, ribbed and chopped
2 teaspoons ground cumin
2 (10 ounce) cans Ro-Tel tomatoes, not drained (see note)
5 tablespoons all-purpose flour
1 cup heavy cream
3 cups low sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts, halved lengthwise and cut crosswise into 1/2-inch slices
2 tablespoons fresh minced cilantro
1 lb monterey jack cheese, shredded
2 1/4 cups Fritos corn chips, crushed

Steps:

Preheat oven to 450°F Lightly coat both sides of tortillas with cooking spray. Lay tortillas on 2 baking sheets and bake until crisp and browned, about 12 minutes. Cool slightly then break into bite sized pieces. Set aside.
Melt the butter in a large pan oven medium-high heat. Cook the onions, jalapeno chiles and cumin until onions are lightly browned, about 8 minutes. Add the Ro-tel tomatoes and juices and cook until most of the liquid has evaporated, about 10 minutes.
Stir in the flour and cook for 1 minute. Add the cream and broth, bring to a simmer and cook until thick, about 2 minutes.
Stir in the chicken pieces and cook for another 4 minutes or until chicken is no longer pink.
Remove from heat and stir in cilantro and cheese.
Scatter half of the tortilla pieces in the bottom of a 13 by 9-inch baking pan. Spoon half the filling evenly over them. Top with remaining tortilla pieces and filling.
Bake until the filling is bubbling, about 15 minutes. Sprinkle evenly with Fritos and bake another 10 minutes or until Fritos are lightly browned. Cool casserole for 10 minutes and serve.
Make ahead: Casserole can be assembled and refrigerated up to 1 day ahead, excluding Frito topping. When ready to bake, cover with foil and bake about 30 minutes. Remove foil, top with Fritos and bake another 10 minutes.
** Cook's note - if you can't find Ro-tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can diced green chilies.

Nutrition Facts : Calories 370.9, Fat 21.7, SaturatedFat 12.8, Cholesterol 96.4, Sodium 474.1, Carbohydrate 18.5, Fiber 2, Sugar 1.4, Protein 26.3

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

Ingredients

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

EASY KING RANCH CASSEROLE

Easy King Ranch Casserole image

There are so many variations of King Ranch Casserole. Mine has no green peppers, onions, or olives. As simple as this is, it's one of DH's most requested meals.

Provided by mailbelle

Categories Chicken Breast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 boneless skinless chicken breasts
salt and pepper
2 (10 3/4 ounce) cans cream of mushroom soup
1 (15 ounce) can diced tomatoes with lime and cilantro (Rotel)
2 cups grated cheese (I use the Fiesta Blend sold at Wal-Mart, a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asa)
12 ounces tortilla chips, crushed
chopped tomato (optional)
shredded lettuce (optional)
sour cream (optional)

Steps:

Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.
While chicken is cooking, mix the 2 cans of soups with Rotel.
In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.
Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.

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