Texas Ranch Casserole Recipes

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TEXAS RANCH CHICKEN CASSEROLE



Texas Ranch Chicken Casserole image

Provided by Cyndi

Time 1h

Number Of Ingredients 18

1 medium onion (chopped)
1 green pepper (chopped)
1 red pepper (chopped)
1 tablespoon canola oil
3-4 cloves garlic (minced)
3 cups cubed cooked chicken (roughly 2 chicken breasts)
1 cup black beans (rinsed)
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of chicken soup
1 10 oz can Rotel tomatoes with chiles
1/2 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
15 corn tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
garnish; sour cream (cilantro, avocado)

Steps:

  • Preheat oven to 350 degrees F. Spay a 9x13 baking dish with cooking spray; set aside.
  • In a large skillet, sauce onion, green and red pepper in oil over medium high heat, until translucent and tender; about 5-7 minutes.
  • Add garlic and cook for another minute.
  • Add in chicken, soups, hotel tomatoes, chili powder, cumin, salt and pepper. Stir well to combine.
  • Line half the baking dish with 1/3 of the tortillas, top with 2/3 cup of the chicken mixture, sprinkle 1/3 up cheese. Repeat layers until cheese is the last layer. Use remaining cheese to top casserole.
  • Bake 30 minutes, uncovered; until cheese is melted and bubbly.
  • Serve with a big dollop of sour cream!

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

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.

Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g

TEXAN RANCH CHICKEN CASSEROLE



Texan Ranch Chicken Casserole image

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! -Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups shredded reduced-fat cheddar cheese, divided

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.

Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 719mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

TEXAS RANCH CASSEROLE



Texas Ranch Casserole image

This is a delicious Tex-Mex treat that is easy, and packed with flavor. It also freezes well if you want to save it for later.

Provided by NolansMom

Categories     < 60 Mins

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (15 1/4 ounce) can whole kernel corn, drained
1 (10 ounce) can rotel, undrained
1 (15 ounce) can black beans, drained
4 ounces cream cheese, softened
1 teaspoon chili powder
1/4 teaspoon garlic powder
12 (6 inch) corn tortillas, cut into strips
3 -4 cups shredded monterey jack cheese
1 large tomatoes, chopped
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Steps:

  • Combine first 10 ingredients in a large bowl, stir well.
  • Place half of tortilla strips in a lightly greased 9x13 baking dish.
  • Top with half the chicken mixture, then sprinkle with half the cheese.
  • Repeat layers.
  • Bake uncovered at 350 for 40-45 minutes.
  • Serve with chopped tomato, sour cream, and cilantro.

Nutrition Facts : Calories 835.4, Fat 42.5, SaturatedFat 21.1, Cholesterol 153.6, Sodium 1559.9, Carbohydrate 64.2, Fiber 11.2, Sugar 4.5, Protein 52.9

KING RANCH CASSEROLE



King Ranch Casserole image

Make and share this King Ranch Casserole recipe from Food.com.

Provided by Chella

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can low-fat cream of celery soup
1 can 98% fat-free cream of chicken soup
1 lb low-fat cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chili
1 clove garlic, minced
2 tablespoons chili powder
1 tablespoon chicken broth
12 corn tortillas, torn in strips

Steps:

  • In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
  • Add soups, tomatoes, chiles, spices and chicken broth.
  • Line bottom of 9x13 pan with tortilla strips.
  • Spread half of chicken over tortillas and top with sauce, then half of cheese.
  • Cover with another layer of tortillas, chicken, sauce and cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly.

TEXAS RANCH CHICKEN CASSEROLE



Texas Ranch Chicken Casserole image

This creamy casserole is packed with flavor and is sure to be a hit with your family!

Provided by Six Sisters

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 12

1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 Tablespoon vegetable oil
1 teaspoon minced garlic
3 cups cooked chicken breast (cubed)
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1 Tablespoon chili powder
12 corn tortillas (cut into 1-inch strips and divided)
2 cups shredded cheddar cheese (divided)

Steps:

  • Preheat oven to 350 degrees.
  • In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
  • Line a 9 x 13 inch baking pan with half of the tortilla strips.
  • Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
  • Bake uncovered for 30 minutes or until cheese is completely melted.

Nutrition Facts : Servingsize 1 serving, Calories 2507 kcal, Fat 111 g, SaturatedFat 56 g, Cholesterol 476 mg, Sodium 2912 mg, Carbohydrate 219 g, Sugar 24 g, Protein 163 mg

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