Big Daddys King Ranch Chicken Recipes

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.

Steps:

• In a large bowl, mix all of the ingredients together until well incorporated and evenly distributed. Assemble the sandwiches by layering the chicken salad, lettuce, and tomato. Serve.

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.

Steps:

• Preheat oven to 350°F.
• Mix Cider, Tomato Paste, Brown Sugar, Molasses, Hot Sauce, Cider Vinegar, Thyme, & Chili Paste in a bowl.
• Place 1/4 cup of BBQ sauce mixture aside for later use.
• Place chicken in a large zip-lock bag and pour the rest of BBQ sauce into the bag and shake well to coat the chicken. Marinade for at least 1 hour in the refrigerator.
• Place the chicken in a coated baking pan. Bake for 45 minutes.
• Poke the chicken with a fork, it is done when clear juice comes out of the chicken.
• After skimming the fat from the drippings, pour the drippings into a small sauce pan. Stir in the 1/4 cup of marinade set aside earlier. Cook over low heat for two minute while stirring.
• Pour over chicken.
• Place chicken in broiler and broil for 3-5 minutes to allow sauce to carmelize.
• Serve.

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.

Steps:

• 1. Boil chicken, let cool , then debone. In bowl, mix soups and broth, rotel onion, salt and pepper. Mix well, add chicken. Layer Doritos in a buttered 9x13 pan. Then top with half of the chicken mixture, then another layer of doritos, followed by the rest of the chicken mixture. Top with cheese and bake until golden and bubbly