Vegetarian King Ranch Chicken Casserole Food

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.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 325°F
• In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
• Add soups, tomatoes, and broth.
• Stir to combine.
• Fold in the chicken until well blended.
• Lightly grease a 9 x 13" baking dish.
• Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
• Repeat layers twice more.
• Bake for 40 minutes or until hot and bubbly.
• About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
• Remove from oven and let stand 10 minutes before serving.

VEGETARIAN KING RANCH 'CHICKEN' CASSEROLE

Steps:

• Step 1.
• 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.
• Step 2.
• 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.
• Step 3.
• Bake at 350° for 30 to 35 minutes.

KING RANCH CHICKEN CASSEROLE

Steps:

• Saute the onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes (until tender).
• Stir in the chicken and the next seven ingredients. Remove from heat.
• Tear the corn tortillas into 1-inch pieces, and layer 1/3 of them in the bottom of a greased 13 x 9 inch casserole.
• Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat the layers twice.
• Bake at 350° for 30 to 35 minutes.
• You can freeze the casserole for a month, if desired. Then thaw it in the fridge overnight, and bake as directed.

BIRDIE'S KING RANCH CHICKEN CASSEROLE

Steps:

• Brown onion in oil.
• Combine with soup, broth, chilies and chicken.
• Heat through.
• In large greased casserole dish, layer tortillas, chicken mixture, cheese.
• Repeat layers until casserole is filled.
• Bake in 350 degree oven for 30-40 minute.

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.

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.