GLUTEN FREE KING RANCH CHICKEN RECIPES

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KING RANCH CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM



King Ranch Chicken Casserole Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

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 , CarbohydrateContent 24 g, FatContent 1 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 930 mg

CHICKEN à LA KING RECIPE - BETTYCROCKER.COM



Chicken à la King Recipe - BettyCrocker.com image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it’s actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395 , CarbohydrateContent 35 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 20 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 660 mg

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