SLOW-COOKER KING RANCH CHICKEN
Bring Southwestern flavor to your dinner table with this slow-cooked, zesty chicken recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix all ingredients except tortillas, cheese and cilantro. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in slow cooker. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
- Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and edges are golden brown. Uncover; cook 30 minutes longer. Sprinkle with cilantro.
Nutrition Facts : Calories 550, Carbohydrate 41 g, Fat 2, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1110 mg
KING RANCH CHICKEN CASSEROLE III
A spicy, savory baked chicken treat. Food fit for kings!
Provided by Ede
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
- Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 28 g, Cholesterol 77.4 mg, Fat 17.1 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 7.9 g, Sodium 1102.3 mg, Sugar 2.3 g
KING RANCH CHICKEN CASSEROLE
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g
CROCKPOT KING RANCH CASSEROLE
This is amazingly good and super easy. If you want to leave the house for the afternoon to come back and have dinner ready to serve, this is the one to try. Bring home a bag of salad and you are set. Real cheese in here, no velveeta. I also use low sodium everything and don't add extra salt. The spiciness makes additional salt unnecessary. Also, if you don't uncover it the last 30 minutes, don't worry about it. It's still just as good. Also good with flour tortillas if you don't have corn on hand.
Provided by youngdovefarm
Categories Mexican
Time 4h10m
Yield 6 quarts, 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 8 ingredients in a large bowl. Tear tortillas into 1 inch pieces; divide into thirds. Layer one-third of tortilla pieces in a lightly greased 6 quart slow cooker. Top with one-third of chicken mixture and 1 cup of cheese.
- Repeat layers twice.
- Cover and cook on LOW for 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW 30 minutes.
- Serve with salad and blue corn chips on the side for a pretty presentation.
FAMILY FAVORITE KING RANCH CHICKEN CASSEROLE
There are all kinds of King Ranch chicken recipes out there, but this one is the ''BEST OF THE BEST" in my house. This is truly a scrumptious dish and your family and friends will love you for it. It does take some preparation time, but it's worth the time and effort.
Provided by ChamoritaMomma
Categories Savory Pies
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 727.1, Fat 48.8, SaturatedFat 19.6, Cholesterol 175.5, Sodium 1988, Carbohydrate 28.7, Fiber 3.5, Sugar 3.2, Protein 43.5
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