Queen Ranch 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.

QUEEN RANCH CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Coat the jalapeno and poblano peppers with 1 tablespoon olive oil and arrange on the prepared baking sheet.
• Roast peppers in the oven until charred, 30 to 40 minutes, turning once about half way through the cooking time. Remove peppers from oven and set aside to cool.
• Reduce oven heat to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Stir in the celery, garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with 1 teaspoon salt and black pepper to taste. While the onion mixture is cooking, remove the skin and seeds from the cooled peppers, then coarsely chop. Stir peppers into the skillet and cook for 1 to 2 minutes more. Stir in the cream of chicken, cream of celery, chicken broth, chili powder, cumin, and chicken meat.
• Make a single layer using half of the strips of tortilla on the prepared baking dish. Spread half of the chicken mixture on top. Sprinkle with salt to taste, and top with half of the Monterey Jack cheese. Repeat the layers, finishing with the remaining half of the Monterey Jack cheese.
• Bake in the preheated oven until the cheese is bubbly and the edges are golden brown, 25 to 35 minutes. Allow the dish to rest for 5 to 10 minutes before serving.

KING RANCH CASSEROLE

Steps:

• Simmer chicken breasts until tender. Dice chicken and save the stock.
• Line the bottom and sides of a well-greased casserole dish with 6 tortillas which have been torn into 1 inch strips. Sprinkle with 2 or more tablespoons of the chicken stock.
• Saute onions and peppers until tender. Combine soups, onions, green peppers, and chili powder; pour half this mixture, half the chicken and half the cheese on the tortillas.
• Make a second layer of tortillas, chicken, soup mixture and cheese. Top the last layer of cheese with the can of Rotel tomatoes.
• Bake at 350 degrees for one hour or until hot and bubbly.
• This casserole can be prepared in advance and reheated.