MONTEREY RANCH CHICKEN RECIPES

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CHICKEN RANCH CASSEROLE | MRFOOD.COM



Chicken Ranch Casserole | MrFood.com image

Want to see how fast your family can gobble up dinner? Just make this Chicken Ranch Casserole. With fam-fave ingredients, this casserole has it all.

Provided by MRFOOD.COM

Categories     Slow-Cooker

Cook Time 4 hours

Number Of Ingredients 9

1 (32-ounce) package frozen potato tots
1 1/2 cup grated cheddar cheese
1 1/2 cup grated Monterey Pepper Jack cheese
1 (2.8-ounce) package real bacon pieces
1 (1-ounce) package ranch dressing mix
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breasts
3/4 cup milk

Steps:

  • Coat the bottom of a 6-quart slow cooker with cooking spray. Place half the potato tots on bottom.
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  • In a medium bowl, combine cheeses; mix well. Sprinkle half the cheese mixture over potato tots. Sprinkle half the bacon pieces over cheese.
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  • In a shallow dish, combine ranch dressing mix with salt and pepper. Coat chicken in ranch mixture and place over bacon pieces. Sprinkle any remaining ranch mixture over chicken.
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  • Top with remaining potato tots, cheese mixture, and bacon. Pour milk over top.
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  • Cover and cook the Chicken Ranch Casserole on LOW 4 to 4-1/2 hours or until chicken is no longer pink in center. Serve the chicken breast topped with tater tots, cheese, and bacon.
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KING RANCH CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK



King Ranch Chicken Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup 
One 10.5-ounce can cream of mushroom soup 
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder 
1/2 teaspoon ground cumin 
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper
2 cups chicken broth 
16 corn tortillas, torn into pieces 
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced 
1 red bell pepper, seeded and finely diced 
1 yellow bell pepper, seeded and finely diced 
1 jalapeno, finely diced 
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese 

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
  • Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
  • Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
  • Look at that! Serve it with a salad and a dang hearty appetite.
  • To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

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