Easy King Ranch Chicken Recipes

Steps:

• 1. Boil chicken, remove meat from skin and bones. (save broth).
• 2. Sometimes I will use 6-8 chicken breasts instead of whole chicken when I'm in a hurry.
• 3. Saute onions and green pepper.
• 4. Mix with soups, tomatoes, cubed chicken, and chicken broth.
• 5. Line bottom of Pyrex casserole with six corn tortillas.
• 6. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.
• 7. Then make another layer of six tortillas, chicken/soup mixture, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.
• 8. Please note that you can make this recipe much lower in fat by using the fat free soups and fat free chicken broth. It turns out just as tasty.
• 9. I've also substituted Cheddar Cheese, as well as Lite Velveeta in place of the Monterey Jack cheese and it was all good.
• 10. The original recipe uses corn tortillas, although some people prefer the flour. I believe the corn gives it a better flavor myself. For variety, you can also omit the tortillas and use tortilla chips, or even noodles/pasta, in their place. At one time or another, I've tried every variation - they are all good, although I am partial to the corn tortillas.
• 11. Adding a can of black beans or corn, also takes it to another level and adding a few slicked black olives and a dollop of sour cream before serving makes a nice presentation.

Steps:

• Steam or boil the chicken breasts until cooked through (I use my steamer and find it makes the chicken perfectly moist and tender).
• When cool, dice into bite-size pieces.
• In a large saucepan over medium heat, mix the soups, onion, Ro-tel tomatoes and Cheez Whiz until blended.
• Preheat oven to 350 degrees Farenheit.
• Layer the bottom of a greased 9x12 casserole dish with crushed chips.
• Next, layer half the chicken pieces.
• Top with half the sauce.
• Sprinkle with half the cheddar cheese.
• Repeat the layers, but top with the Cheddar and Mozzarella.
• Sprinkle paprika over the top to garnish.
• Bake for 30-45 minutes, or until hot and bubbly.

Steps:

• Tear the corn tortillas into bite sized pieces.
• Set aside.
• In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
• Add soups, Ro-Tel tomatoes (with green chilies) and chicken, stirring until well blended.
• Spray a 9x13" pan with Pam.
• Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
• Bake 40 minutes at 325 or until hot and bubbling.

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:

• Saute pepper and onion in skillet with Pam.
• Add soup, Rotel, and chicken.
• Alternate layers of tortillas and soup mix.
• Sprinkle cheese on top.
• Bake at 325 for 40 minutes or until hot and bubbly.

Steps:

• Soak tortillas in chicken stock just until wilted.
• Cut chicken into bite size pieces.
• Alternate the following layers into a 9x13 pan.
• tortillas, chicken, onion and cheese.
• Sprinkle chili powder and garlic salt over top.
• Spread undiluted soups over top of chicken, tortilla layers.
• Spread Ro-Tel tomatoes over top of soups.
• Bake at 350°F for 30 to 40 minutes.

Steps:

• Preheat oven to 350. Sautee onions in butter until clear in a large saucepan. Add soups and Ro*Tel. Heat until bubbly. Add chicken into the mixture.
• Spray a casserole dish with cooking spray. Put a layer of Doritos in the bottom, then a layer or sauce, then a layer of cheese. Repeat until everything is used up and cheese is on top.
• Bake at 350 for 30 minutes or until bubbly.