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 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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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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How to Make King Ranch Chicken Casserole | Chicken Recipes | Allrecipes.com
Get the recipe for King Ranch Chicken Casserole I at
In this video you'll see how to layer a few ingredients into a casserole that will pack a punch. Creamy chicken, tomatoes, corn chips and of course a little spice make this a go-to for weeknight meals.
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King Ranch Chicken Casserole ????
You have to try this King Ranch Chicken Casserole! #easyrecipe #homecook #texmex
King Ranch Casserole Recipe | Casserole Recipe Ideas | Chicken Casserole Recipe
King Ranch Chicken Casserole is a delicious Tex-Mex dish that makes its way to parties and potlucks, where I am from. The original recipe calls for cans of cream of chicken, cream of mushroom and Rotel. I like to make my own cream sauce that sort of combines all of those flavors together. For extra spice you can substitute the poblano pepper for jalapeno peppers.
INGREDIENTS
1 poblano pepper
1 onion
3 Roma tomatoes
1 pint of button mushrooms
4 tbls unsalted butter
4 tbls all purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
1 1/2 tbls granulated chicken bullion
3 to 3 1/2 cups whole milk
1 cup (8 oz) sour cream
3 to 4 cups sharp cheddar cheese (or cheese of your choice)
18 corn tortillas (I used 24 in the video, but I think 18 works best ????)
9 x 13 Baking dish
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