The KING of all casseroles: KING RANCH!
King Ranch Casserole really is the KING of all casseroles! Cheesy, creamy, gooey, zesty, and over-the-top delicious! Always a HUGE hit at potluck dinners, parties, church socials, or for a weekend feast at home with the family.
Serve with our amazing:
Authentic Refried Beans
And
Slow-Cooker Corn-On-The-Cob!
INGREDIENTS:
2 rotisserie chickens
6 tbsp Butter
1 Onion, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp smoked paprika
1¾ cup chicken stock
1 can Ro-Tel
7 oz. green chiles
1½ cup sour cream
½ cup cilantro, chopped
4 cups cheddar cheese, shredded
15 corn tortillas
Vegetable oil
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King Ranch Chicken Casserole
King ranch chicken casserole is a delicious and filling dinner with super quick prep time! This only takes a few minutes to whip together and pop in the oven.
KING RANCH CHICKEN CASSEROLE | A RECIPE FULL OF DELICIOUS LAYERS
KING RANCH CHICKEN CASSEROLE | A RECIPE FULL OF DELICIOUS LAYERS
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Taco Seasoning
Today's Recipe
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King Ranch Chicken Casserole #chicken #casserole
King Ranch Chicken Casserole
Rotisserie Chicken
Rotel
1 onion
1 bell peppe
cream of musheoom
cream of chicken
tortillas
Colby Jack cheese
taco seasoning
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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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Grab the full, printable recipe on my blog:
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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King Ranch Chicken Casserole
This King Ranch Chicken Casserole turned out great! Not bad for my first time. In the video I added the Rotel without draining it first. I'm going to suggest draining the liquid before adding it to the dish.
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Ingredients:
1 Rotisserie Chicken (or chicken of your choice)
1 Red Bell Pepper
1 Green Bell Pepper
1 Small Onion
1 10oz Cream of Chicken
1 10oz Cream of Mushroom
1 8oz Rotel
1 8oz Chicken Stock
2Tbsp Sour Cream
1Tbsp Cumin
1Tsp Chili Powder
Salt/Pepper
12oz Grated Cheese
Place in the oven at 375 degrees for 20 minutes covered. After the 20 mintues remove foil and let it go another 10 mintues. Let cool 15 before digging ing.