RANCH CRACK DIP
Ranch Crack Dip will be your new go-to dish for special events. This iconic cream cheese dip is incredibly easy to throw together. All you need are five simple ingredients and ten minutes, and you'll have an irresistible appetizer everyone will love. Serve it with tasty dippers like carrots, celery, crackers and baguette slices. Ranch Crack Dip is perfect for celebrations, gameday tailgates and movie nights at home. No matter the occasion, plenty of people will be asking you to share the recipe for this easy cream cheese dip.
Provided by Dinners, Dishes & Desserts
Categories Appetizer
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In large bowl, mix cream cheese, sour cream and dressing mix until well blended. Stir in shredded Cheddar cheese.
- Stir in bacon. If desired, top with extra shredded cheese and sliced green onions to serve.
Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 2 g, TransFat 1/2 g
KING RANCH CHICKEN CASSEROLE
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
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
CRACK CHICKEN RANCH DIP
Mix. Fold. Refrigerate. Enjoy! In just 3 simple steps you'll be enjoying the flavor-packed goodness of our Crack Chicken Ranch Dip recipe.
Provided by Hidden Valley
Categories Appetizers
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir the cream cheese, sour cream and dips mix together until well blended.
- Fold in the chicken, cheese and ¾ of the bacon. Top with remaining bacon crumbles.
- Refrigerate until ready to serve or serve immediately with chips, vegetables or bread.
Nutrition Facts : Calories 207
KING RANCH DIP
Discover a creamy, cheesy and hearty baked dip with this King Ranch Dip recipe. You can't go wrong with chicken, cheddar and ranch.
Provided by My Food and Family
Categories Dips & Spreads
Time 45m
Yield 40 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine ingredients.
- Spoon into 8-inch square baking dish sprayed with cooking spray.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 3 g
KING RANCH CHICKEN DIP RECIPE - (4.2/5)
Provided by GadgetGirl
Number Of Ingredients 10
Steps:
- 1 Preheat oven to 350. Spray a large skillet with nonstick cooking spray, and heat over medium-high heat. Add onion and bell pepper to skillet;cook,stirring frequently,for 5 minutes or until onion starts to soften. Add cream cheese and soup; reduce heat to low, and stir until cream cheese melts.Remove from heat. 2 Add chicken, 1 1/2 cups cheddar cheese, tomatoes, oregano, cumin,and chili powderto cream cheese mixture, stiring until well combined. 3 Spoon into a 9-inch square baking dish. Sprinkle remaing 1/2 cup cheese over dip. Bake, uncovered, for 10 minutes or until bubbly.
BEST KING RANCH EVER
A family staple meal that has been in the monthly rotation for several years now and is still asked for quite often. This is great either served with refried beans and chips as a Mexican dish or with corn and steamed green beans as a casserole.
Provided by razzchick
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
- Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
- Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 17.2 g, Cholesterol 61.7 mg, Fat 14.9 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1048 mg, Sugar 2 g
KING RANCH CHICKEN CASSEROLE
Looking for a hearty dinner? Then check out this delicious casserole featuring chicken and vegetables - perfect for Southwestern cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
- Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
- Bake uncovered 32 to 35 minutes or until bubbly.
Nutrition Facts : Calories 320, Carbohydrate 24 g, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 930 mg
KING RANCH CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 17
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
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
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.
CHICKEN RANCH DIP RECIPE
Steps:
- Put the drained chicken, softened cream cheese, Ranch dry salad dressing mix, scallions, and parsley in a food processor fitted with a steel blade.
- Pulse until all ingredients are mixed well and the mixture is smooth.
- Serve with crackers or veggies for dipping
Nutrition Facts : Calories 196 kcal, Carbohydrate 5 g, Protein 12 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 417 mg, Fiber 0.1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
KING RANCH CHICKEN CASSEROLE
Whip up a little taste of Texas.
Provided by Southern Living Editors
Time 1h10m
Yield Makes 6 to 8 servings
Number Of Ingredients 13
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.
VELVEETA® KING RANCH CHICKEN CASSEROLE
Try this king ranch chicken recipe for a taste as big as the name implies. This king ranch chicken recipe is layered with meat, veggies and tortillas.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add chicken, soups, tomatoes and half the VELVEETA; mix well.
- Spread 1 cup chicken mixture onto bottom of 13x9-inch baking dish; cover with 6 tortilla halves. Repeat layers 3 times. Top with remaining VELVEETA; cover.
- Bake 45 min. or until heated through, uncovering for the last 15 min.
Nutrition Facts : Calories 440, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 1510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
ORIGINAL ROTEL KING RANCH CHICKEN
This recipe is from the Rotel website. This is how my grandmother always made it. She got it off of the can.
Provided by MJMommy13
Categories Poultry
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes.
- Add soups, RO*TEL and chicken, stirring until well blended.
- In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.
KING RANCH CHICKEN CASSEROLE
I was born & raised in South Texas, so it would seem natural to have heard of this great dish long before I did. I ate some at a party and loved it. Actually, this dish was NOT developed at the world famous King Ranch, as I would later find out from reading about it online! No one seems to know how or where or who put the original recipe together, but suffice it to say there were like 30 to 40 defferent recipes for it... So I copied them all, took all the common ingredients they shared, and came up with my own. This is probably my all-time favorite dish and I love to serve it to company!
Provided by Cathy Nunn @CJNUNN
Categories Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a saucepan, combine chopped onion, celery and bell pepper with 1 cup of water. (If using boneless,skinless chicken breasts, cut into bitesized pieces and add to veggie mixture. Add a little extra water and cook until chicken is done and veggies are tender.) Drain off the liquid.
- Grease a 2 qt. casserole dish, or a 9 X 13 inch glass baking dish. Arrange half of the fried tortilla chips in the bottom of casserole dish. Then add the veggie/chicken mixture, spreading around evenly. Don't stir it up...just layer it.
- In a medium sized bowl, combine the 2 cans of soup. Mix together well, then spoon the soup mixture over the casserole dish, spreading it out evenly over all. Spread out half of the shredded cheese. Arrange on top of this the remaining tortilla chips. Over this, pour on the Ro-Tel tomatoes, spreading it out evenly. **At this point, if desired, you may use a small can of diced mild green chilies for a little extra flavor.
- Bake uncovered in 375 degree oven for 40-45 minutes. Remove from oven and top with remaining cheese and black olive slices. Return to the oven and bake an additional 20 to 25 minutes. The cheese should shart to look brown and the casserole bubbly.
- Helpful Tips: If you want fewer calories and less fat, use the Healthy Choice soups or select soups with less sodium. Lowfat shredded cheese is okay... And if you are in a hurry, you could use "Doritos" tortilla chips instead of frying the tortilla strips, but beware of the added salt! I prefer to fry the tortilla chips because it gives the dish a more authentic flavor. If you like it a little spicy, you can use medium or hot diced chilies or Ro-Tel tomatoes. To garnish, sprinkle on top a small handfull of fresh cilantro leaves! This dish freezes well. Bon Apetit' y'all!!
BAKED RANCH CHICKEN
Crispy Baked Ranch Chicken made easy! Using only 5 ingredients, you can create a yummy chicken dinner in just over 30 minutes. Simple, delicious and perfect for your weekly rotation.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Nutrition Facts : ServingSize 1 breast, Calories 441 kcal, Carbohydrate 14 g, Protein 31 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 1140 mg, Fiber 1 g, Sugar 1 g
KING RANCH CHICKEN
This flavorful dish has many variations. Our recipe includes its own well-seasoned sauce, omitting the canned soup commonly found in King Ranch Chicken recipes. No Cheez Whiz or Doritos either! Yes, it's a little more trouble, but the resulting dish is worth the effort. This casserole freezes well, and will be a big favorite at your table. This recipe is from Eleanor Bradshaw's menu of company chicken recipes.
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Preparation: Preheat oven to 350°F. Grease a 9x13-inch baking dish or 3-quart casserole. Make the Sauce: Melt the butter in a heavy skillet over medium-low heat. Add the garlic and chili powder, and sauté for a few minutes. Raise the heat to medium. Quickly sprinkle in the flour and stir with a wooden spoon to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps, and allow the flour to "cook" briefly. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 7 or 8 minutes. Stir in salt and pepper. Remove from heat and set aside. Sauce may be prepared in advance and refrigerated. Make the Filling: Warm a heavy skillet over medium heat, add the butter or olive oil, and sauté the chopped onion, poblano, mushrooms and tomatoes until onion is transparent, about 4 or 5 minutes. Fold into the mixture the diced chicken, olives and green onions, combining well. Remove from heat. Assembling the Dish: In a small skillet, heat about about half an inch of canola oil. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened. Cover the bottom of your baking dish with 6 of the softened tortillas, overlapping as necessary. Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture One-third of the grated cheese Half of the sauce The remaining 6 softened tortillas The remaining chicken/vegetable mixture One-third of the grated cheese The remaining sauce The remaining cheese Bake for 40 minutes at 350°F until casserole is heated through and bubbly. Makes about 8 servings.
KING RANCH CHICKEN DIP
My family can't have christmas without this special dip.
Provided by kay cooper
Categories Poultry Appetizers
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Spray a large skillet with nonstick cooking spray, and heat over medium-high heat. Add onion and bell pepper to skillet;cook,stirring frequently,for 5 minutes or until onion starts to soften. Add cream cheese and soup; reduce heat to low, and stir until cream cheese melts.Remove from heat.
- 2. Add chicken, 1 1/2 cups cheddar cheese, tomatoes, oregano, cumin,and chili powderto cream cheese mixture, stiring until well combined.
- 3. Spoon into a 9-inch square baking dish. Sprinkle remaing 1/2 cup cheese over dip. Bake, uncovered, for 10 minutes or until bubbly.
More about "king ranch chicken dip food"
KING RANCH CHICKEN DIP (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (8)Total Time 30 minsCategory Appetizer, SnackCalories 170 per serving
- Measure and dump all the ingredients into the bowl, reserving 1/2 cup cheese for later. Mix until smooth.
- Bake for 20-25 minutes, until golden and bubbly around the edges. Sprinkle the top with chopped scallions or cilantro and serve with tortilla chips, or fresh chopped vegetables for a low carb option!
KING RANCH CHICKEN - PLAIN CHICKEN
From plainchicken.com
5/5 (1)Category Main CourseCuisine American, MexicanTotal Time 50 mins
- In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste.
- Line the bottom of a casserole dish with the crushed tortilla chips. Place the chicken on top and pour over some of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and mozzarella.
BEST KING RANCH CHICKEN RECIPE - HOW TO MAKE KING RANCH ...
From delish.com
5/5 (10)Occupation Associate Food EditorCuisine AmericanTotal Time 45 mins
KING RANCH CHICKEN DIP - LEMONSFORLULU.COM
From lemonsforlulu.com
Estimated Reading Time 2 mins
- In a small slow cooker, combine diced tomatoes, cheese, pepper, chicken, sour cream and seasoning; stir.
10 BEST CHICKEN RANCH CASSEROLE RECIPES - YUMMLY
From yummly.com
KING RANCH CHICKEN CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (31)Total Time 1 hr 10 mins
- Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
- Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces 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.
- Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
KING RANCH CHICKEN ROTEL DIP - THE COOKIE ROOKIE®
From thecookierookie.com
4.7/5 (13)Total Time 30 minsCategory AppetizerCalories 444 per serving
- Spray a casserole dish with nonstick spray. Start by placing a handful of the tortilla squares into the bottom of the casserole dish (1/3 of the tortillas). Top with 1/2 of the chicken mixture, and then top with another 1/3 of the tortillas. Repeat one more time, ending with the rest of the tortillas.
KING RANCH CHICKEN CASSEROLE RECIPE (NO CANNED SOUP ...
From budgetbytes.com
4.9/5 (27)Total Time 45 minsCategory Dinner, Main CourseCalories 508 per serving
- Place the chicken breasts on a cutting board, cover with plastic wrap, and use a mallet or rolling pin to pound the chicken to an even thickness, about 3/4 to 1-inch thick. Season both sides of the chicken breasts with chili powder.
- Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the seasoned chicken breast. Cook the chicken until browned on each side and cooked through, about 5 minutes each side. Remove the chicken to a clean cutting board to cool.
- While the chicken is cooking, finely dice the onion and bell pepper, and shred the cheddar cheese. Begin to preheat the oven to 375ºF.
- After removing the chicken from the skillet, add the butter, onion, and bell pepper. Sauté the onion and bell pepper in the butter over medium heat until the onions are soft and translucent.
KING RANCH CHICKEN CASSEROLE (NO CANNED SOUP) VIDEO!!!
From thecookierookie.com
Ratings 65Calories 790 per servingCategory Main Course
- Heat a large skillet over medium heat. Add butter. Add onion, bell pepper and jalapeno pepper and cook, stirring often, until onion is translucent and peppers are tender. Add minced garlic, stir, and cook 30 seconds. Stir in chili powder, cumin, red pepper flakes, salt and black pepper; cook, stirring occasionally, 1 minute.
- Add the broth and lime juice and whisk. Increase heat to high and bring mixture to a boil, stirring constantly. Boil 1-2 minutes, stirring occasionally, or until thickened. Remove from heat and stir in green chile tomatoes and sour cream.
KING RANCH CHICKEN FROM SCRATCH | EASY, HEALTHY CASSEROLE ...
From wellplated.com
5/5 (38)Calories 327 per servingCategory Casserole, Main Course
- Place a rack in the upper third of the oven (usually the second-most slot from the top) and preheat the oven to broil.
- In a medium ovenproof skillet, heat the oil over medium-high heat until hot but not yet smoking. Add the bell pepper, onion, poblano and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 8 to 9 minutes. Add the garlic, chili powder, cumin, and salt and stir constantly. Continue cooking and stirring until fragrant, about 1 minute.
- Sprinkle the flour over the vegetables and cook, still stirring constantly, until they are thoroughly coated and the white bits of flour disappear, about 1 minute.
- Stir in the broth and bring to a boil. Stir and cook until the mixture is somewhat thickened, about 3 minutes. Reduce the heat to low.
12 KING RANCH CASSEROLE RECIPES THAT ARE PERFECT WEEKNIGHT ...
From wideopeneats.com
Estimated Reading Time 5 mins
- King Ranch Chicken Casserole. With a little make-ahead magic, you can come home from work, slide this into the oven, and forget about things until the timer rings.
- Pulled Pork King Ranch Casserole. Start your adventures into King Ranch by mixing things up and substituting some succulent pork for the classic chicken mixture that usually fills this casserole.
- Frito King Ranch Chicken Casserole. An absolute cinch to make, the unexpected Frito crust is what really spices this recipe up. Imagine how fantastic that crunch is going to be alongside creamy, spiced chicken breasts with chili powder.
- King Ranch Chicken Dip. Update a mid-century casserole into a dip. How did we never think of this before? Better yet, you could even make your own tortilla chips from fried and seasoned flour tortillas.
- Slow Cooker King Ranch Chicken Soup. With a creamy, cheesy base studded with spice, how can you not enjoy it? Plus, making this casserole into a soup gives you the freedom to change up every bowl by adding your favorite veggie toppings.
- King Ranch Mac and Cheese. Combine two classic comfort dishes into one. It's going to be very hard to improve upon this dinnertime favorite. The cream of chicken thickens the sauce nicely, but you could also swap in chicken broth after making a simple roux if you want to nix the extra creaminess and skip the condensed soups.
- King Ranch Chicken Flautas. When '50s Tex-Mex gets a makeover, you end up with King Ranch flautas. This may actually be the king of all the King Ranch recipes.
- Texas Ranch Chicken Casserole. Have a hungry family? Try this Texas-sized King Ranch casserole next time you're in a hurry. It takes less than an hour to throw together and its use of shredded cheddar cheese makes it a kid favorite.
- King Ranch + Quinoa Casserole. Lighten things up and add some dense nutrition by mixing some quinoa into your casserole. You'll love the new dimension that the grain adds, while also ensuring you're meeting your daily values of nutrition with dietary fiber.
- King Ranch Beef Casserole. Think of this like a beef taco that is bursting with a twist of 1950s Tex-Mex flavor. It's sure to add a little flair to your dinner menu.
BEST KING RANCH CASSEROLE EVER | RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
3.7/5 (27)Total Time 55 minsCategory Main CourseCalories 306 per serving
- Preheat oven to 375° and have ready a 9x13” greased baking dish. Place the halved tortillas in a shallow dish (like a pie dish), and pour over 1 cup of chicken broth. Set aside and allow to soak.
- In a large rimmed sauté pan over medium-high heat, melt together butter and olive oil. Add celery, onion, and bell pepper and sauté until softened and onions are translucent, 5-8 minutes.Add mushrooms and sauté until juices have released and they begin to take on a brown color, about 10 minutes. Add the garlic and sauté 30 seconds to a minute.
- Sprinkle over the flour and stir until a paste coats the vegetables. Slowly drizzle in the remaining 4 cups of chicken broth, whisking constantly until flour has completely dissolved and no lumps remain. Allow mixture to come to a boil, then reduce the heat to medium and allow to simmer about 5 minutes, or until the mixture has thickened.
- Stir in the tomatoes and green chilis and allow to simmer for another five minutes. Add the chili powder, cumin, salt, pepper and 2 tablespoons of cilantro. Stir once more, remove from heat and set aside.
KING RANCH CHICKEN CASSEROLE - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (197)Total Time 55 minsCategory Main DishesCalories 614 per serving
- Heat oil in a large skillet over medium heat. Cook chicken breasts until browned and cooked through. Remove from pan and shred into bite size pieces.
- Melt butter in same skillet over medium heat. Add onion, and sauté until tender. Add bell peppers and garlic, and sauté 3 to 4 minutes more.
- Stir in chicken broth, both soups, diced tomatoes and green chilies, salt and spices. Return the shredded chicken to the pan. Cook, stirring occasionally, for about 5 minutes, until mixture is heated through.
KING RANCH CHICKEN CASSEROLE - PINKWHEN
From pinkwhen.com
5/5 (1)Total Time 55 minsCategory Main CourseCalories 583 per serving
- Heat oven to 350. In a medium saucepan, melt butter and sauté onion and bell pepper for 2 minutes.
- Layer a 9 X 13 baking dish with flour tortillas torn into bite-sized pieces. Add the chicken, spread the soup and cheese mixture and top with tomatoes and chilis. Repeat to make two layers.
- Cover with foil and bake for 30 minutes. Remove from oven and top with remaining cheese. Bake uncovered for 10 minutes or until cheese is fully melted.
KING RANCH CHICKEN RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
3.7/5 (6)Total Time 1 hrCategory Main Dishes, Pantry Staple RecipesCalories 479 per serving
- Mix the dip mix and sour cream in medium bowl. Whisk in the chicken stock. Pour 1/2 cup of the sour cream mixture in the bottom of the baking dish.
- Layer 4 tortillas over the sauce in the dish, overlapping. Top the tortillas with 1/2 of the chicken.
- Spoon 1/3 of the tomatoes with the green chilies over the chicken. Sprinkle the tomatoes with 1/3 of the cheese. Repeat the layers and top with the remaining tortillas, tomatoes and green chilies.
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From myrecipes.com
5/5 (61)Total Time 45 mins
- Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
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