Betty's Classic King Ranch Chicken Casserole
Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.
Classic King Ranch Chicken Casserole
12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra-virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added—and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Ro-tel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray
Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥
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THE BEST Loaded Chicken and Potato Casserole Recipe MY WAY!
Easy and the best loaded chicken and potato casserole I have made. It's all about the seasonings and this loaded casserole is packed full. Full recipe below. Enjoy.
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THE BEST Loaded Chicken and Potato Casserole Recipe MY WAY!
INGREDIENTS:
1 1/2 - 2 pounds 1 cubed boneless chicken breasts
5 medium bite size diced potatoes
1 packet of Ranch seasoning
salt to taste
1/4 tsp. black pepper
1 tsp. garlic powder
2 tsp. paprika
1 tsp. Nashville chicken seasoning OR seasoning of your choice
3 Tbsp. extra virgin olive oil
1/2 to 3/4 cup cooked crumbled bacon
1/2 to 3/4 cup chopped garden onions
1 to 1 1/2 cup grated cheddar cheese
In a bowl add chicken, potatoes and olive oil. Stir to coat.
Add seasonings and mix thoroughly.
Pour in greased baking dish.
Bake at 400 degrees uncovered for 40 minutes.
Top with bacon, onions and cheese. Bake for an additional 5 minutes or just until cheese
is melted.
Serve and enjoy.
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Callum's BBQ Chicken Pasta Bake
Easy to make BBQ chicken pasta bake with veg, cheap and enough to satisfy your whole flat!
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Chicken & Hash Brown Surprise Casserole $1 a Serve!
CHICKEN HASH BROWN SURPRISE CASSEROLE & BOUNTY BALLS
See how Cath turns a freezer freebie into a quick and easy, tasty meal everyone will love for just $1 a serve, then follow up with a sweet treat - MOO Bounty Balls!
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Chicken Manchow Soup Recipe | Restaurant Style | होटेल जैसा मंचाव सूप | Chef Sanjyot Keer
Full written recipe for Chicken Manchow Soup
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
OIL | तेल 1 TBSP
GINGER | अदरक 1 TSP (CHOPPED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
CORIANDER STEM / CELERY | धनिया के डनटल / सेलरी 1/2 TSP (CHOPPED)
CHICKEN | चिकन 200 GRAMS (ROUGHLY MINCED)
TOMATOES | टमाटर 1 TBSP (CHOPPED)(OPTIONAL)
CABBAGE | पत्ता गोभी 1/4 CUP (CHOPPED)
CARROT | गाजर 1/4 CUP (CHOPPED)
CAPSICUM | शिमला मिर्च 1/4 CUP (CHOPPED)
CHICKEN STOCK | चिकन स्टॉक 1 LITRE
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TBSP
DARK SOY SAUCE| डार्क सोया सॉस 1 TBSP
VINEGAR | सिरका 1 TSP
SUGAR | शक्कर A PINCH
WHITE PEPPER POWDER | सफेद मिर्च पाउडर A PINCH
GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट OF 2 NOS.
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 2-3 TBSP
WATER | पानी 2-3 TBSP
EGG | अंडा 1 NOS.
FRESH CORIANDER | हरा धनिया SMALL HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते SMALL HANDFUL (CHOPPED)
BOILED NOODLES | उबले हुए नूडल्स 150 GRAMS PACKET
Method:
Set a wok over high flame & let it heat well, further add the oil & once the oil gets hot, add ginger, garlic & coriander stems, stir well & cook for 1-2 minutes over high flame.
Further add the roughly minced chicken & stir everything well, make sure that you keep separating the minced chicken using your spatula as it tends to stick together & forms a patty, cook the chicken over high flame for 2-3 minutes.
Further add tomatoes, cabbage, carrot & capsicum, stir well & cook the veggies over high flame only for a few seconds.
Now add the chicken stock, you can also use hot water as a replacement, & bring it to a boil.
Once it comes to a boil add light soy sauce, dark soy sauce, vinegar, sugar, white pepper powder, green chilli paste & salt to taste, stir well.
You’ll need to add dark soy sauce until the soup becomes blackish in colour so adjust accordingly & also add very little salt as all the sauces added already have a bit of salt in them.
Now to thicken up the soup you’ll need to add a slurry so in a separate bowl add the corn flour & the water, pour the slurry into the soup while continuously stirring it, now cook it until the soup thickens.
Once the soup thickens up, break an egg in a separate bowl & beat it well, then add the egg into the soup in a thin stream, & stir the soup very gently once the egg sets.
Now taste the soup for seasoning & adjust accordingly, finally add fresh coriander & spring onion greens & stir well.
Your chicken manchow soup is ready.
To make the fried noodles heat oil in a pan or a kadhai until moderately hot & drop the boiled noodles very carefully in the oil, the oil will rise very fast so make sure that the vessel you’re using is very deep.
Don’t stir the noodles once you drop them in the oil, let them fry slowly, once the noodles form a disc flip them using a pair of tongs & fry until light golden brown from both the sides.
Once fried, transfer them into a sieve & let them rest them for 4-5 minutes, then break the noodles gently to form fried noodles.
Your fried noodles are ready, serve the chicken manchow soup hot & garnish it with fried noodles & spring onion greens.
Veg Manchow Soup full recipe -
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Spanish Chicken, Chorizo & Butter Bean Casserole - Bell's Kitchen | TCGS
In this episode of Bell's Kitchen, Sean bakes a Spanish Chicken, Chorizo and Butter Bean Casserole.
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#SpanishChickenChorizoButterBeanCasserole #Cooking #Baking