Mexican King Ranch Chicken Casserole Food

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 CASSEROLE

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.

KING RANCH CHICKEN CASSEROLE (OAMC)

Steps:

• Preheat oven to 350°F.
• Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
• In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
• Repeat layers.
• Sprinkle with cheese and onions.
• Bake at 350°F for 40 minutes or until hot.
• If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
• TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
• TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.

MEXICAN KING RANCH CHICKEN CASSEROLE

Steps:

• Pre-heat the oven to 350 degrees Fahrenheit.
• In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture.
• Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper.
• Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish.
• Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese.
• Repeat the layers twice.
• Bake for 1 hour in a 350 degrees Fahrenheit oven.

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.