Spicykingranchchicken Recipes

SPICY KING RANCH CHICKEN

Steps:

• Preheat the oven to 350 Fahrenheit.
• In a large bowl, combine all ingredients (except for the tortillas). Stir to combine.
• In a 9 x 13 baking dish, layer a single layer of the tortillas on the bottom of the pan.
• Place 1/3 of the mixture on top of the tortillas. Do this tortilla-mixture layering two more times (so there is 3 layers total of each of the two layers)
• Sprinkle the top of the casserole with the extra shredded cheese and then bake for 50-60 minutes, or until the top is golden brown and the chicken pieces are cooked thoroughly. Let sit 5 minutes to cool and set and then enjoy!

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a large nonstick skillet over medium-high heat.Add onion, bell peppers, and jalapeno and cook 5 minutes.
• Add garlic and cook 1 more minute.
• In a large bowl, combine chicken, condensed chicken soup, chicken broth, Rotel tomatoes, sour cream , cumin, chipotle chili powder, dried oregano, and onion/pepper mixture.Season to taste with salt and pepper.
• Lightly grease a 9x13-inch pan. Cover the bottom with half the tortilla pieces.
• Spread half the chicken mxture on top of the tortillas.
• Sprinkle half the cheese on top.
• Repeat layers.
• Place in oven for 30 minutes. Sprinkle with green onions (optional).

SPICY KING RANCH CHICKEN CASSEROLE

Steps:

• Heat the oven to 350 F (180 C / Gas 4). Lightly grease a 9 x 13 x 2-inch baking pan or 3-quart shallow baking dish.
• Serve the king ranch casserole with a tossed salad or sliced fresh tomatoes. Enjoy.

SPICY KING RANCH CHICKEN

Steps:

• In a large mixing bowl, combine paprika, cayenne & black peppers, salt, cumin, chili powder, cilantro and 3 tablespoons of olive oil. Mix well.
• Toss chicken in seasoning mix to coat completely. Let stand while you prepare the rest of the ingredients.
• In a preheated dutch oven, combine remaining oil, onions, bell pepper, garlic and jalapenos. Cook for 10 minute or until soft.
• Add chicken to pot and cover, stirring in 5 minute intervals. Until chicken is cooked completely.
• In a large casserole dish, layer in this order: chicken, cheese, tortillas,.
• repeat this one more time.
• Combine soups and rotel tomatoes in a large bowl.
• Pour over casserole and bake at 375 degrees for 20 minutes.
• Top casserole with crushed corn chips and shredded cheese.
• Return to oven for 5 minutes more. Casserole is done when cheese is melted and bubbly.

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.

KING RANCH CHICKEN

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.

THE BEST KING RANCH CHICKEN EVER

Steps:

• Heat oven to 375.
• Dice chicken into small bite size cubes and cook in pan with oil, ground cumin, and chili powder.
• Pour a light layer of chicken broth at bottom of casserole dish to line.
• In a medium size bowl, add chicken, rotel, cream of mushroom, and chicken broth and mix.
• Line bottom of pan with corn tortillas
• Add chicken and soup mixture over the tortillas.
• Add a light layer of diced onion over soup mixture.
• Top with layered mixture between both kinds of cheeses.
• Repeat last 3 directions until casserole dish is filled and topped with cheese (usually only 2 layers).
• Cover with foil and bake for about 45 minute.