My Favorite King Ranch Chicken Food

ORIGINAL KING RANCH CHICKEN

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.

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.

FAMILY FAVORITE KING RANCH CHICKEN CASSEROLE

Steps:

• If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
• Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
• Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
• Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 9x13-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
• Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving. You'll want to make extra because it truly is even better the next day.
• Chili Powder Note: 1 teaspoons chili powder and 1/8 teaspoons ground red pepper.

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.

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

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.

THE BEST KING RANCH CHICKEN EVER

Steps:

• Heat oven to 375.
• Dice chicken into small bite size cubes and cook in pan with oil, ground cumin, and chili powder.
• Pour a light layer of chicken broth at bottom of casserole dish to line.
• In a medium size bowl, add chicken, rotel, cream of mushroom, and chicken broth and mix.
• Line bottom of pan with corn tortillas
• Add chicken and soup mixture over the tortillas.
• Add a light layer of diced onion over soup mixture.
• Top with layered mixture between both kinds of cheeses.
• Repeat last 3 directions until casserole dish is filled and topped with cheese (usually only 2 layers).
• Cover with foil and bake for about 45 minute.

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.

KING RANCH CHICKEN

Steps:

• Soak tortillas in chicken stock just until wilted.
• Cut chicken into bite size pieces.
• Alternate the following layers into a 9x13 pan.
• tortillas, chicken, onion and cheese.
• Sprinkle chili powder and garlic salt over top.
• Spread undiluted soups over top of chicken, tortilla layers.
• Spread Ro-Tel tomatoes over top of soups.
• Bake at 350°F for 30 to 40 minutes.

KING RANCH CHICKEN

Steps:

• Tear the corn tortillas into bite sized pieces.
• Set aside.
• In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
• Add soups, Ro-Tel tomatoes (with green chilies) and chicken, stirring until well blended.
• Spray a 9x13" pan with Pam.
• Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
• Bake 40 minutes at 325 or until hot and bubbling.

SOUTHERN FAVORITE KING RANCH CHICKEN

Steps:

• Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
• In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
• Preheat oven to 350 degrees F (175 degrees C). In a 9x13-inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.
• Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.