Weight Watchers King Ranch Chicken Casserole Recipes

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WEIGHT WATCHER'S KING RANCH



Weight Watcher's King Ranch image

Make and share this Weight Watcher's King Ranch recipe from Food.com.

Provided by AshleyNichole04

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

1 green bell pepper, chopped
1/2 medium onion, chopped
1 (10 1/2 ounce) can Healthy Request cream of mushroom soup or 1 (10 1/2 ounce) can Healthy Request cream of chicken soup
1 (10 ounce) can Rotel Tomatoes
6 ounces cubed cooked chicken
4 corn tortillas, torn in pieces
1/3 cup shredded mexican cheese

Steps:

  • Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.
  • Bake at 325°F for 40 minutes or until hot and bubbly.
  • Serves 4.
  • WW Points: 5 pt.

Nutrition Facts : Calories 186.4, Fat 6.9, SaturatedFat 3, Cholesterol 43.4, Sodium 452.6, Carbohydrate 16.4, Fiber 2.2, Sugar 2, Protein 15.3

WEIGHT WATCHER'S KING RANCH RECIPE - (4.4/5)



Weight Watcher's King Ranch Recipe - (4.4/5) image

Provided by sunshine68

Number Of Ingredients 7

1 green bell pepper, chopped
1/2 medium onion, chopped
1 (10 1/2-ounce) can Healthy Request cream of mushroom soup or Healthy Request cream of chicken soup
1 (10-ounce) can Rotel Tomatoes
6 ounces chicken, cooked and cubed
4 corn tortillas, torn in pieces
1/3 cup Mexican cheese, shredded

Steps:

  • Saute green peppers and onion in a skillet sprayed with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix in a casserole dish. Sprinkle cheese on top. Bake at 325°F for 40 minutes or until hot and bubbly.

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

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