Keith Moores King Ranch Chicken Food

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:

• Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside.
• In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix.
• Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top.
• Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.

KEITH MOORE'S KING RANCH CHICKEN

Steps:

• Preheat oven to 325 degrees. Cook pepper and onion in melted butter until tender. (5 or so minutes.) Add soups, RO*TEL and chicken, stirring until well blended.
• In a 13X9X2-inch baking pan, alternately layer tortillas, soup mixture and cheeses, repeating for three layers.
• Bake 40 minutes or until hot and bubbling.

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.

MY FAVORITE KING RANCH CHICKEN

Steps:

• Steam or boil the chicken breasts until cooked through (I use my steamer and find it makes the chicken perfectly moist and tender).
• When cool, dice into bite-size pieces.
• In a large saucepan over medium heat, mix the soups, onion, Ro-tel tomatoes and Cheez Whiz until blended.
• Preheat oven to 350 degrees Farenheit.
• Layer the bottom of a greased 9x12 casserole dish with crushed chips.
• Next, layer half the chicken pieces.
• Top with half the sauce.
• Sprinkle with half the cheddar cheese.
• Repeat the layers, but top with the Cheddar and Mozzarella.
• Sprinkle paprika over the top to garnish.
• Bake for 30-45 minutes, or until hot and bubbly.

SHERRI'S CHICKEN KING RANCH CASSEROLE

Steps:

• Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
• Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
• Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
• Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
• Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

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.