Texas Lasagna King Ranch Chicken Casserole Food

KING RANCH CASSEROLE (A NEW FAMILY FAVORITE!)

Steps:

• Melt the butter or oil in a large skillet over medium high heat. Add the onions and peppers and cook until lightly browned, 8 to 10 minutes.
• Add the garlic, chile powder, cumin, salt, pepper and smoked paprika. Stir for 1 minute.
• Sprinkle the flour over the veggie mixture and cook stirring constantly for 1 minute. Slowly whisk in the stock and bring to a boil. Boil until mixture thickens, which could take 1 - 2 minutes. Remove from heat and stir in liquid smoke, drained tomatoes and sour cream. Add chicken and cilantro and stir until blended. (Feel free to make this the day before if you want to do this in stages.)
• Combine cheeses together in a large mixing cup.
• Spray corn tortillas with cooking spray and bake in a 400 degree oven for about 5 minutes. You will have to do this in two batches. (Or try buying tostada shells and let me know how they work!) when finished baking, turn the oven temperature down to 375.
• Grease the bottom of a 13 x 9 baking dish. Cover with 6 tortillas, overlapping slightly. Top with 1/2 the chicken mixture and 1/3 of the cheese mixture. Repeat the layers once, adding 6 more tortillas, the chicken and the cheese. Top with remaining tortillas and the cheese.
• Coat a sheet of aluminum foil with cooking spray or oil and cover the baking dish. Bake for 20 minutes.
• Uncover the casserole and bake for 10 to 15 minutes more or until golden and bubbly.
• Let casserole stand for 10 minutes to cool slightly. Garnish with more cilantro or pickled jalapenos!

TEXAS LASAGNA (KING RANCH CHICKEN CASSEROLE)

Steps:

• Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
• Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
• Mix the three cheeses together.
• Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
• Cover with tinfoil and bake at 300 degrees for 1 hour.
• Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.

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 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.