CHICKEN CASSEROLE WITH TORTILLA CHIPS RECIPES

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KING RANCH CHICKEN CASSEROLE I RECIPE | ALLRECIPES



King Ranch Chicken Casserole I Recipe | Allrecipes 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     Casseroles

Yield 8 servings

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, CarbohydrateContent 41.7 g, CholesterolContent 93.7 mg, FatContent 41.4 g, FiberContent 3.3 g, ProteinContent 32.1 g, SaturatedFatContent 14.5 g, SodiumContent 1155.9 mg, SugarContent 2.1 g

HOMEMADE CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT



Homemade Chicken Tortilla Soup Recipe: How to Make It image

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Steps:

  • In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.
    , Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts : Calories 200 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

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