King Ranch Chicken Casserole Recipe
Sharing one of my all-time favorite casseroles with you guys. This casserole is definitely a crowd pleaser. Your family will keep coming back for more.
???????????? KING RANCH CHICKEN CASSEROLE
1 pound boneless skinless chicken breast, cubed
4 tablespoons butter
1 large green bell pepper, chopped
1 large onion, chopped
2 (10 oz. each) cans diced tomatoes and green chilies
1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can cream of chicken soup
8 oz. Mexican style shredded cheese
10 corn tortillas, cut into bite size pieces
Bake at 325 F or 162 C for 40 minutes.
Serve with tortilla chips
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New King Ranch Casserole | Recipes | Whole Foods Market
Whole Foods Market® Chef Derek Sarno prepares a slightly healthier version of a classic Texas dish, loaded with flavor and mild enough for any crowd.
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New King Ranch Casserole | Recipes | Whole Foods Market
The Ultimate Dinner Recipe | King Ranch Chicken Casserole
I don’t think anything smells better than this King Ranch chicken casserole cooking in the oven. The Texas-inspired classic comfort food is the perfect dish, loaded with layers of tortillas, chicken, cheese, and creamy gravy that will be a guaranteed family favorite.
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INGREDIENTS
3 teaspoons olive oil, extra virgin
1 cup chopped sweet yellow onion
1 chopped bell pepper, any color (I used a red bell pepper)
10.5 ounces cream of chicken soup, undiluted
10.5 ounces cream of mushroom soup, undiluted
10 ounces mild Rotel, undrained
3 cups boneless skinless chicken breast, shredded and cooked
2 tablespoons chopped cilantro, optional
12 soft taco-size corn tortillas, quartered
4 cups freshly shredded Colby and Monterey jack cheese, divided into 1½ and 2½
INSTRUCTIONS
Preheat the oven to 375°F.
Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart
Dutch oven over medium-high heat. Saute for 5 to 7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1½ cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.
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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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King Ranch Casserole | Casserole Recipes EASY #cooking
I love making easy dinners during the work week. Making a casserole and utilizing leftover rotisserie chicken is one of the ways I make dinner easy. King Ranch casserole is a Tex-Mex style casserole that is perfect for parties, potlucks, and dinners. Garnish with sour cream, scallions, and black olives. Be sure to subscribe, like, and share!
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INGREDIENTS
1 lb cooked chicken
10 corn tortillas
8 oz Colby Jack cheese
10 oz can Rotel tomatoes & green chiles
4 oz softened cream cheese
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
1/4 tsp granulated onion powder
14.5 oz can of chicken broth
1 chipotle pepper in Adobo sauce (optional)
salt and season to taste
* 8x12 baking dish
Easy Chicken Casserole Recipe
Rotisserie Chicken Ideas
Chicken Recipes
King Ranch Chicken Casserole
King Ranch Casserole is a classic Tex-Mex inspired dish. It’s creamy, cheesy, and sooooo delicious! King Ranch Chicken Casserole is the perfect dish to prepare for potlucks, to bring to a friend, or to make for dinner any night of the week. This King Ranch Chicken recipe is made without canned soup or Velveeta, but still just as cheesy and creamy!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
6 tablespoons butter
1 medium sweet yellow or yellow onion diced
1 red pepper orange or yellow bell pepper, diced
1 jalapeno pepper seeded and diced
2 cloves garlic minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ teaspoon crushed red pepper red pepper flakes
1 teaspoon kosher salt
½ teaspoon fresh black pepper
¼ cup + 2 tablespoons all-purpose flour
1¾ cup low-sodium chicken broth
Juice from 1 lime
1 10-oz. can diced tomatoes with green chiles (including juice)
1½ cup sour cream
5 cups about 2 pounds chopped, cooked chicken (rotisserie works well, too)
1 cup loosely-packed fresh cilantro leaves chopped
2 cups 8 ounces shredded Monterey Jack cheese
2 cups 8 ounces shredded Sharp Cheddar, white or orange
8-10 ounces tortilla chips semi-crushed
GARNISHES:
Freshly chopped cilantro
Dollops of sour cream
Fresh tomatoes
INSTRUCTIONS
Heat oven to 375°F, and spray a 13 x 9-inch baking dish with nonstick spray.
Heat a large skillet over medium heat. Add butter. Add onion, bell pepper and jalapeno pepper and cook, stirring often, until onion is translucent and peppers are tender. Add minced garlic, stir, and cook 30 seconds. Stir in chili powder, cumin, red pepper flakes, salt and black pepper; cook, stirring occasionally, 1 minute.
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, 1 minute.
Add the broth and lime juice and whisk. Increase heat to high and bring mixture to a boil, stirring constantly. Boil 1-2 minutes, stirring occasionally, or until thickened. Remove from heat and stir in green chile tomatoes and sour cream.
In a large bowl, combine chicken and cilantro; add vegetable mixture and mix well.
In a medium bowl, mix together both cheeses.
Line the prepared casserole dish with 1/3 of the semi-crushed tortilla chips. Top with ½ the chicken mixture and 1/3rd of the cheese. Repeat the layers once with the last two layers being tostito chips and cheese.
Spray a large sheet of aluminum foil with nonstick spray to loosely cover the casserole dish.
Bake at 375°F for 30 minutes. Uncover and bake another 10-15 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.
Top with garnishes of your choice.
Enjoy!
FULL RECIPE: