Grandmas Homemade King Ranch Chicken Food

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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

GRANDMA'S HOMEMADE KING RANCH CHICKEN



Grandma's Homemade King Ranch Chicken image

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 11

1 fryer (whole chicken) (or 2 1/2 lb. of boneless skinless chicken breast)
1 can (16 oz.) Campbell's Cream of Chicken Soup
1 can (16 oz.) Campbell's Cream of Mushroom Soup
1 cup chicken broth
1 can (16 oz.) Ro*Tel Hot Tomatoes
1 tsp chili powder
1 medium size box Velveeta Cheese
1 bell pepper
1 onion
1 stick Land 'O Lakes oleo or butter
1 bag flour or corn tortillas

Steps:

  • Boil the chicken in a large pot until completely cooked. Let it cool and take the meat off the bone.
  • While the chicken is cooling heat the soups, broth, Ro*Tel tomatoes, chili powder and Velveeta Cheese in a medium pan.
  • Saute the bell pepper and onion in a pan using the stick of butter. When finished add to the pan you have heating the soups, tomatoes, and cheese. Then stir in the chicken.
  • Using a casserole dish start with one layer of shredded or broken up tortillas. Then pour half of your chicken mix on top of the tortillas. Make another layer of tortillas and then pour the rest of your chicken mix on top. Finish up with a last layer of tortillas.
  • Bake at 300 degrees F for approx. 30-35 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KING RANCH CHICKEN



King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

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.

ORIGINAL KING RANCH CHICKEN



Original King Ranch Chicken image

I've been making this for years - it's a family favorite and is classified as Tex-Mex. There are many variations of the original recipe - I've also tried to include some of those variations or options in my recipe. Although, I, personally, believe the original is the best.

Provided by Recipe USA

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel diced tomatoes (with green chilies)
1 cup chicken broth (or more, to taste)
1/2 cup onion
1/2 cup green pepper
16 ounces monterey jack cheese
1 whole chicken
12 corn tortillas (or flour, your preference)
tortilla chips (optional choice for variation)
noodles (optional choice for variation)

Steps:

  • 1. Boil chicken, remove meat from skin and bones. (save broth).
  • 2. Sometimes I will use 6-8 chicken breasts instead of whole chicken when I'm in a hurry.
  • 3. Saute onions and green pepper.
  • 4. Mix with soups, tomatoes, cubed chicken, and chicken broth.
  • 5. Line bottom of Pyrex casserole with six corn tortillas.
  • 6. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.
  • 7. Then make another layer of six tortillas, chicken/soup mixture, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.
  • 8. Please note that you can make this recipe much lower in fat by using the fat free soups and fat free chicken broth. It turns out just as tasty.
  • 9. I've also substituted Cheddar Cheese, as well as Lite Velveeta in place of the Monterey Jack cheese and it was all good.
  • 10. The original recipe uses corn tortillas, although some people prefer the flour. I believe the corn gives it a better flavor myself. For variety, you can also omit the tortillas and use tortilla chips, or even noodles/pasta, in their place. At one time or another, I've tried every variation - they are all good, although I am partial to the corn tortillas.
  • 11. Adding a can of black beans or corn, also takes it to another level and adding a few slicked black olives and a dollop of sour cream before serving makes a nice presentation.

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