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.
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 (KING RANCH- KINGSVILLE, TEXAS)
This is not the original recipe in that it has more modern ingredients (i.e. canned condensed soup as opposed to the scratch recipes) but the flavor is a bullseye to the original dish served in Kingsville, Texas. My thanks to Juanita for sharing.
Provided by ValkyrieQueen
Categories Chicken Breast
Time 1h15m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper; place in a baking dish.
- Bake at 325 for 20 minutes; cool. Corsely chop chicken; set aside.
- Melt butter in a large skillet over medium heat; add bell pepper and onion, and cook, stirring constantly until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups.
- Place 1/3 of the tortillas in the bottom of a greased 13x9x2 baking dish; top with 1/3 of the chicken mixture, sprinkle 2/3 cup of cheddar cheese. Repeat layers, reerving the last 2/3 cup of cheese.
- Bake at 325 for 35 minutes; sprinkle remaining cheese on top and bake for additional 5 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 747.4, Fat 38, SaturatedFat 16.2, Cholesterol 115.4, Sodium 2054.2, Carbohydrate 60.4, Fiber 3.5, Sugar 4.2, Protein 40.1
A TRUE TEXAN'S KING RANCH CHICKEN
The quintessential Texan feel-good comfort casserole. From a friend who used to own a well-known catering business in Humble, Texas. This is the best! You can make this LOW-CARB by substituting R.W. Garcia Low-Carb Tortilla Chips (or other kind) for the Tostitos.
Provided by Tropical Texan
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 677.3, Fat 42.9, SaturatedFat 18, Cholesterol 130.8, Sodium 1267.4, Carbohydrate 35.7, Fiber 3.3, Sugar 3, Protein 38.6
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KING RANCH CHICKEN CASSEROLE, WHATS COOKING AMERICA
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Cuisine AmericanCategory Main CourseServings 8-10Estimated Reading Time 8 mins
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- In a large skillet over medium-high heat, add olive oil and heat until warm. Add chicken and sautto warm up the meat and then add the chile powder. Stir with spatula until chili powder is distributed evenly over all the chicken meat. Remove chicken meat from skillet and set aside.
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