A True Texans King Ranch Chicken Food

BEST DAMN KING RANCH CHICKEN CASSEROLE

Steps:

• Step 1 Preheat oven to 350 degrees.Step 2 Add butter to large skillet over medium high heat. When butter melts, add onion and bell pepper. Cook for 5-7 minutes until softened. Add garlic and cook for 2 more minutes. Remove from heat.Step 3 To a large bowl add cooked chicken, Rotel, chopped jalapeno, both soups, cream, pepper, and cumin. Stir well to combine. Add cooked veggies and stir to combine.Step 4 You are ready to assemble! Butter or spray a deep 9×9 casserole dish. Start with a layer of tortillas. Cut 2 tortillas in half and place the cut side along the edges of the pan and place one hole tortilla to cove the hole in the center. Spoon about 1- 1 ½ cups of the chicken mixture on top of the tortillas and spread evenly. Top with ½ cup of shredded cheese...now tortillas...you may have to cut a few to fill in the holes in the corners.Step 5 Repeat layers ending with chicken mixture and cheese on top. Bake at 350 for 35 -40 minutes or until bubbly and golden brown. Check after 25 minutes, if cheese is getting too brown, lay a piece of foil over the top.Step 6 Let sit at least 15-20 minutes before cutting. Keep leftovers in container tightly sealed and refrigerate. It is even better the next day!Step 7 You can also bake it off the day before serving, refrigerate and reheat before serving. To reheat, cover with foil and bake at 300 for 45-50 minutes or until heated through.

KING RANCH CHICKEN CASSEROLE

Steps:

• In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
• Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350°F for 30 to 35 minutes.

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.

A TRUE TEXAN'S KING RANCH CHICKEN

Steps:

• Preheat oven to 350*F.
• Take 1/2 the bag of chips and layer them on the bottom of a greased 13" x 9" x 2" casserole dish. Then place shredded chicken atop the layer of chips. Layer half of the cheese on top of the chicken.
• In a separate bowl, prepare sauce. Combine salsa, sour cream, cream of chicken, evaporated milk (or heavy cream), and olives and mix well. Pour over casserole, then add the remaining cheese on top. Cook for 1 hour, or until the top is brown and bubbly. Check it when there is about 15 minutes left--you may want to cover with foil for remainder of cook time.