Best King Ranch Casserole Recipes

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KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

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

1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 cooked chicken, torn into shreds or cut into chunks
8 ounces shredded Cheddar cheese
10 corn tortillas, cut into quarters

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

KING RANCH CHICKEN CASSEROLE I



King Ranch Chicken Casserole I image

This is just one of the many King Ranch recipes available. Everyone seems to love it and it's sooooooo easy. Its' especially good when served with Mexican Corn Bread.

Provided by Susan Wright

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 7

1 (3 pound) chicken, boiled and deboned
1 (14.5 ounce) package tortilla chips
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
3 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C.)
  • Layer the chips in a 9x13 inch casserole dish.
  • Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
  • Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Nutrition Facts : Calories 662.8 calories, Carbohydrate 41.7 g, Cholesterol 93.7 mg, Fat 41.4 g, Fiber 3.3 g, Protein 32.1 g, SaturatedFat 14.5 g, Sodium 1155.9 mg, Sugar 2.1 g

KING RANCH CHICKEN CASSEROLE III



King Ranch Chicken Casserole III image

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

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 ½ teaspoons chili powder
1 teaspoon garlic salt

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



King Ranch Chicken Casserole image

Looking for a hearty dinner? Then check out this delicious casserole featuring chicken and vegetables - perfect for Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups chopped cooked chicken
1 bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
  • Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
  • Bake uncovered 32 to 35 minutes or until bubbly.

Nutrition Facts : Calories 320, Carbohydrate 24 g, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 930 mg

EASY KING RANCH CHICKEN CASSEROLE



Easy King Ranch Chicken Casserole image

Looking for a classic dish made using Old El Paso® taco kit? Then check out this hearty chicken casserole that's perfect for a Southwestern dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 8

2 tablespoons butter or margarine
1 1/4 cups frozen diced celery, onion, and red and green bell peppers (from 10-oz bag)
2 cans (103/4 oz each) condensed cream of chicken soup
2 cans (10 oz each) diced tomatoes with green chiles, undrained
1 box (12.5 oz) Old El Paso™ taco dinner kit
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
3 cups shredded sharp Cheddar cheese (12 oz)
Chopped fresh cilantro, sour cream and lime wedges, if desired

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium-high heat. Cook frozen vegetables in butter 4 to 5 minutes, stirring occasionally, until tender. In medium bowl, mix cooked vegetables, soup, tomatoes and 1 teaspoon taco seasoning mix (from dinner kit).
  • Break taco shells (from dinner kit) into pieces. Layer 1 1/2 cups of the chicken in baking dish. Top with half of the soup mixture and 1 cup of the cheese. Top with half of the tortilla pieces. Repeat layers once. Top with remaining 1 cup cheese.
  • Bake uncovered 25 to 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with cilantro, sour cream and lime wedges.

Nutrition Facts : Calories 490, Carbohydrate 27 g, Fat 2, Fiber 3 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1814 mg

KING RANCH CHICKEN CASSEROLE



King Ranch Chicken Casserole image

Make and share this King Ranch Chicken Casserole recipe from Food.com.

Provided by Roxi3617

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 onion, chopped
1/2 bell pepper, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can Rotel tomatoes & chilies
1/2 cup chicken broth (I used bouillon)
2 cups diced cooked chicken (I used a roasted chicken from Albertsons)
12 corn tortillas, ripped into bite sized pieces
2 cups shredded sharp cheddar cheese

Steps:

  • Preheat oven to 325°F
  • In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
  • Add soups, tomatoes, and broth.
  • Stir to combine.
  • Fold in the chicken until well blended.
  • Lightly grease a 9 x 13" baking dish.
  • Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
  • Repeat layers twice more.
  • Bake for 40 minutes or until hot and bubbly.
  • About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
  • Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 356.4, Fat 20.1, SaturatedFat 9.8, Cholesterol 66.5, Sodium 962.2, Carbohydrate 24.6, Fiber 2.6, Sugar 2, Protein 20.1

KING RANCH CASSEROLE



King Ranch Casserole image

This recipe was given to me in the early 1980's by a co-worker. I have made it so many times the index cards are discolored and tattered. There are many versions now, but I like this one. Hope you do too!

Provided by Teena Mathis

Categories     Casseroles

Time 50m

Number Of Ingredients 12

1 chicken boiled or roasted, deboned in small pieces
1 1/2 pkg corn tortillas, about 18
1 can(s) cream of mushroom soup
1 can(s) cream of chicken soup
1 can(s) tomatoes and chiles, rotel
1 pkg cheese, shredded 16 oz
1 onion small chopped finely
1 celery stalk chopped finely
1/2 green bell pepper chopped finely
salt and pepper to taste
1/2 c chicken broth
paprika

Steps:

  • 1. Lightly butter 9x13 casserole dish. Dip tortillas in chicken broth, tear in quarters, and line bottom of casserole with half of package.
  • 2. Combine soups, tomatoes, salt and pepper. Spoon half of this mixture on tortillas in casserole.
  • 3. Sprinkle chicken bits on this next, then celery, green pepper and onion. Next sprinkle shredded cheese. REPEAT these layers one more time, starting with tortillas and ending with the cheese. Sprinkle with paprika.
  • 4. Bake covered at 350 degrees for 20 minutes, then remove cover and bake until casserole is hot and bubbly and cheese is melted about 35 min. total for me. Cool slightly before serving for easier cutting.

TEXAS LASAGNA (KING RANCH CHICKEN CASSEROLE)



Texas Lasagna (King Ranch Chicken Casserole) image

This recipe has been in my family since I was a kid, and I'm a senior citizen now. For years I made it with cheddar cheese, now I make it with cheddar, Monterey Jack, and Colby, and boy, what a difference!

Provided by Starman5

Categories     One Dish Meal

Time 2h30m

Yield 6 3x4 inch squares, 6 serving(s)

Number Of Ingredients 17

3 -4 lbs chicken
1 1/2 cups onions, chopped
1 cup green bell pepper, chopped
4 celery ribs, finely chopped, about 1 cup
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of chicken soup
2 (15 ounce) cans petite diced tomatoes, drained
1/2 lb shredded cheddar cheese
1/2 lb shredded monterey jack cheese
1/2 lb shredded colby, cheese1
2 teaspoons mild new mexico chile powder or 3/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
3/4 teaspoon white pepper
1 tablespoon cumin
1/2 teaspoon salt
15 -20 regular size corn tortillas
1/2 cup chicken stock

Steps:

  • Boil the chicken with 1/2 cup onion and the salt and pepper until meat falls off the bones (about 1 hour), save the chicken stock for use later. Let the chicken cool, then slice the into 1/4 to 1/2 inch cubes.
  • Mix 1/2 cup of the chicken stock with all the other remaining ingredients except the cheese and tortillas.
  • Mix the three cheeses together.
  • Dip tortillas into remaining reserved chicken stock and put a double layer of tortillas in two 8 inch x 8 inch pans (I use two 2 quart Pyrex glass ones), a layer of the soup, vegetables and chicken mixture, a layer of 1/3 of the cheese, then repeat these layers two more times.
  • Cover with tinfoil and bake at 300 degrees for 1 hour.
  • Let the dish set for 10 minutes before serving. This recipe results in a mildly hot dish. If you would like it hotter, increase the three peppers, or just serve with a jar of ground cayenne pepper, so each person can adjust the heat as they like.

Nutrition Facts : Calories 1055.3, Fat 65.9, SaturatedFat 26.6, Cholesterol 244.2, Sodium 1535.8, Carbohydrate 47.4, Fiber 7.3, Sugar 8.7, Protein 68.6

SOUTHWEST KING RANCH CASSEROLE



SOUTHWEST KING RANCH CASSEROLE image

Categories     Chicken

Yield 8 Servings

Number Of Ingredients 15

3 T oil
1 ½ C. diced onions
2 tsp paprika (sweet)
2 cloves garlic, minced
1 tsp cumin
1 tsp salt
½ tsp pepper
3 C. shredded, cooked chicken
¼ C. chopped fresh cilantro
2 C. grated Monterey jack cheese
1 C. grated cheddar cheese
8 corn tortillas
2 C. tomatillo sauce (can be found in grocery store or use green salsa in a pinch)
1 ½ C. sour cream
½ C. diced green chiles (a 4 oz. can)

Steps:

  • Preheat oven to 350. Heat oil in a pan; add onions and cook till translucent; add garlic, paprika, cumin, salt & pepper. Add chicken and heat through, remove from heat and stir in cilantro. Grate the cheeses & mix them together. In an 8" square baking pan, spread 1 C of the tomatillo sauce, arrange 4 of the corn tortillas on top, overlapping as necessary. Spread ¾ C of the sour cream over the tortillas, Add ½ C of the remaining tomatillo sauce, 1 ½ C of the chicken mixture, 1 C. of the cheese mix, ¼ C of the green chiles. Top with the remaining 4 tortillas and the remaining sour cream, tomatillo, and chicken. Follow with 1 C of the cheeses and the remaining ¼ C green chiles. End with the last C of cheese sprinkled on top. Bake about 25 minutes till it bubbles. Serves 8

ULTIMATE KING RANCH CASSEROLE



ULTIMATE KING RANCH CASSEROLE image

Categories     Chicken     Dinner     Casserole/Gratin

Yield 6-8 servings

Number Of Ingredients 19

1 1/2 pounds boneless, skinless, chicken breast (or thigh meat)
3 to 4 cups homemade or store-bought low sodium chicken broth
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
2 to 3 teaspoons hot chili sauce (see note above)
1 teaspoon grated zest and 1 teaspoon fresh juice from one lime
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, cut into cubes
2 small onions, finely chopped (about 1 1/4 cups)
2 red, orange, or yellow bell peppers, finely chopped (about 2 1/2 cups)
2 jalapeños, finely chopped
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes, drained, juice reserved
3/4 cup light sour cream
1 cup fresh cilantro leaves, chopped, divided
8 to 12 corn tortillas (see note)
10 ounces Monterey Jack or Colby cheese, shredded

Steps:

  • Adjust oven rack to middle position and preheat oven to 375°F. Grease 13- by 9-inch baking dish. Halve chicken breasts on the bias so that the pieces have approximately the same thickness. In medium saucepan over medium heat, bring 3 cups chicken broth to a simmer. Add chicken, adding more broth if necessary so that chicken is just covered with liquid. Simmer gently until chicken is just cooked through, 5 to 8 minutes. Transfer chicken to plate, strain and reserve 1 1/2 cups broth. When chicken is cool enough to handle, tear into small bite size shreds. Place in bowl and add chili powder, cumin, cayenne, chili sauce, lime zest, lime juice, 1/4 cup reserved chicken broth, and 1/2 teaspoon salt. Toss until well combined and set aside. In large skillet, or dutch oven, heat butter over medium heat to melt. Add onions, peppers, jalapeños, and 1/2 teaspoon salt. Cook, stirring, until vegetables have softened and are beginning to turn golden, 10 to 15 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle flour over vegetables and cook, stirring, for one minute. Stir in drained tomatoes and then whisk in remaining 1 1/4 cups chicken broth, scraping up any browned bits at the bottom of the pan. Cook until mixture comes to boil and is thickened, about 1 minute. Remove from heat and stir in sour cream, chicken, and 1/2 cup cilantro leaves. Season to taste with salt and pepper. Pour reserved tomato juice (up to 1/2 cup) into bottom of pan, spreading to coat evenly. Place 3 to 4 tortillas in single layer in pan. Spread 1/3 chicken mixture over tortillas. Sprinkle 1/3 cheese over top. Layer another 3 to 4 tortillas over cheese. Spread 1/2 chicken mixture and 1/2 cheese over top. Top with tortillas, remaining chicken mixture, and remaining cheese. Bake until casserole is thoroughly heated through, bubbling, and golden, about 30 minutes. Let cool 10 minutes before sprinkling with remaining cilantro and serving

KING RANCH BEEF CASSEROLE RECIPE - (4.1/5)



King Ranch Beef Casserole Recipe - (4.1/5) image

Provided by á-5050

Number Of Ingredients 11

2 pounds lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 (10 3/4-ounce) can cream of mushroom
1 (10 3/4-ounce) can cream of chicken
1 (10-ounce) can mild rotel tomatoes, drained
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas

Steps:

  • Preheat oven to 350°F. Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Cook for 40 minutes

EASY KING RANCH CASSEROLE



Easy King Ranch Casserole image

Make and share this Easy King Ranch Casserole recipe from Food.com.

Provided by StephanieNS

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups chopped cooked chicken breasts
8 flour tortillas, ripped into 1/4ths
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can Ro-Tel tomatoes
4 ounces Velveeta cheese, cut into bite size chunks

Steps:

  • Preheat oven to 350 degrees.
  • Put chopped chicken, cream of mushroom soup, Ro-tel tomatoes, and chunks of Velveeta into a bowl; stir them together.
  • Spray baking pan with Pam, and then cover the bottom of the pan with half of the tortilla triangles.
  • Pour half of the mixture in your bowl on top of the tortillas and spread it around so that it covers all of the tortillas.
  • Put remaining half of tortillas on top of the mixture.
  • Pour the rest of the mixture from your bowl on top of the second layer of tortillas and once again spread it around onto all of the tortillas.
  • Cover top of baking pan with foil and let the casserole cook for 30 minutes.

SUPER EASY KING RANCH CHICKEN CASSEROLE



Super Easy King Ranch Chicken Casserole image

While shopping for ingredients for King Ranch Casserole, I found almost everything I needed in one can! I modified a recipe on the back of a new type of Campbell's soup-- Creamy Chicken Verde, one of their Southwest Style Cooking line. (Verde is spanish for green, referring to the poblano pepper in the soup) Try it, you'll like it!

Provided by AwShucks

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) can creamy chicken verde soup
1/2 cup water
1/2 teaspoon garlic powder
2 cups cubed cooked chicken (I used thawed, pre-cooked chicken breast strips meant for fajitas)
5 small corn tortillas (cut into strips)
1/2 cup shredded cheese (like Kraft Mexican Style 4 cheese blend, or plain old cheddar)

Steps:

  • Preheat oven to 350.
  • Spray shallow casserole or pie plate with cooking spray.
  • In the pan- mix soup, water, garlic powder, and diced chicken.
  • Stir in tortilla strips.
  • Top with shredded cheese.
  • Bake for 25 minutes or until hot and bubbly.

Nutrition Facts : Calories 216.6, Fat 8.8, SaturatedFat 3.5, Cholesterol 61.5, Sodium 200.3, Carbohydrate 12, Fiber 1.5, Sugar 0.3, Protein 21.7

OLD-SCHOOL KING RANCH CHICKEN CASSEROLE



OLD-SCHOOL KING RANCH CHICKEN CASSEROLE image

Categories     Chicken     Bake     Quick & Easy

Yield 6 people

Number Of Ingredients 10

1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Steps:

  • 1. Preheat oven to 350 degrees. 2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth. 3. Place a layer of chicken in a greased casserole dish. 4. Add layers of tortillas, onion, bell peppers, cheese and sauce. 5. Repeat layers, ending with cheese. 6. Bake uncovered for half an hour or until brown and bubbling.

KING RANCH CASSEROLE



King Ranch Casserole image

Make and share this King Ranch Casserole recipe from Food.com.

Provided by Chella

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1 cup celery, diced
1 can low-fat cream of celery soup
1 can 98% fat-free cream of chicken soup
1 lb low-fat cheddar cheese
2 cups cooked chicken
1 can rotel tomatoes with green chili
1 clove garlic, minced
2 tablespoons chili powder
1 tablespoon chicken broth
12 corn tortillas, torn in strips

Steps:

  • In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
  • Add soups, tomatoes, chiles, spices and chicken broth.
  • Line bottom of 9x13 pan with tortilla strips.
  • Spread half of chicken over tortillas and top with sauce, then half of cheese.
  • Cover with another layer of tortillas, chicken, sauce and cheese.
  • Bake at 350 degrees for 30 minutes or until bubbly.

CROCKPOT KING RANCH CASSEROLE



Crockpot King Ranch Casserole image

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

4 cups chopped cooked chicken
1 large chopped onion
1 large chopped green bell pepper
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can diced tomatoes, and green chiles (Ro-Tel)
2 minced garlic cloves
2 teaspoons chili powder
12 (6 inch) fajita size corn tortillas
3 cups shredded sharp cheddar cheese

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.

CAROL'S KING RANCH CASSEROLE



Carol's King Ranch Casserole image

Layers of boiled chicken, a creamy soup mixture with red bell pepper, diced tomatoes and green chile peppers and flour tortillas are covered with shredded cheese and baked. Tex-Mex at its best! There are several versions of this, but this is my own rendition. One of my family's favorite meals.

Provided by Carol Atwater

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 tablespoon chicken bouillon
1 cup chicken broth
1 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup diced red bell pepper
1 (14.5 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) cans chili beans, drained
12 (8 inch) flour tortillas
3 cups shredded Colby-Monterey Jack cheese

Steps:

  • Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside.
  • In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese.
  • Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

Nutrition Facts : Calories 632 calories, Carbohydrate 62 g, Cholesterol 86.5 mg, Fat 27.3 g, Fiber 6.1 g, Protein 36.7 g, SaturatedFat 14.1 g, Sodium 1745.4 mg, Sugar 4 g

KING RANCH CHICKEN CASSEROLE II



King Ranch Chicken Casserole II image

A tasty chicken casserole, using shredded chicken and crumbled tortilla chips. Be the king or queen of your 'ranch' by serving up this treat for dinner!

Provided by Annette Shaw

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 10

2 bone-in chicken breast halves, with skin
2 (10.75 ounce) cans fat free condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) package low-fat baked tortilla chips
3 cups shredded Cheddar cheese
1 (6 ounce) can black olives
2 cups shredded lettuce
1 large tomato, chopped
1 cup reduced fat sour cream
¼ cup chopped fresh chives

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a pot of boiling water. Cook until meat shreds easily with a fork, about 20 to 25 minutes. Remove from water, and cool slightly. Remove meat and skin from bones, and shred.
  • In a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
  • Lightly coat a 9x13 inch baking dish with cooking spray. In dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. Repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. Bake in the preheated oven for 30 to 45 minutes, until bubbly. Remove from oven and let cool for 5 minutes.
  • Top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. Serve.

Nutrition Facts : Calories 559.7 calories, Carbohydrate 54.8 g, Cholesterol 87.6 mg, Fat 26.5 g, Fiber 5.7 g, Protein 28.6 g, SaturatedFat 12.9 g, Sodium 1545.2 mg, Sugar 1.8 g

EASY KING RANCH CASSEROLE



Easy King Ranch Casserole image

There are so many variations of King Ranch Casserole. Mine has no green peppers, onions, or olives. As simple as this is, it's one of DH's most requested meals.

Provided by mailbelle

Categories     Chicken Breast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

4 -5 boneless skinless chicken breasts
salt and pepper
2 (10 3/4 ounce) cans cream of mushroom soup
1 (15 ounce) can diced tomatoes with lime and cilantro (Rotel)
2 cups grated cheese (I use the Fiesta Blend sold at Wal-Mart, a blend of Monterey Jack, Cheddar, Queso Quesadilla and Asa)
12 ounces tortilla chips, crushed
chopped tomato (optional)
shredded lettuce (optional)
sour cream (optional)

Steps:

  • Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.
  • While chicken is cooking, mix the 2 cans of soups with Rotel.
  • In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.
  • Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.

KING RANCH CHICKEN CASSEROLE



KING RANCH CHICKEN CASSEROLE image

Categories     Chicken     Bake     Dinner     Lunch     Casserole/Gratin

Yield 6-8

Number Of Ingredients 16

1 (4 1/2- to 5-lb) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Gebhardt chili powder
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size Tia Rosa yellow corn tortillas, cut into 1/2-inch strips

Steps:

  • 1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken. 2. 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. 3. 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. 4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-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. 5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

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