RANCH CUPS RECIPES

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

Yield 8 servings

Number Of Ingredients 7

Ingredients

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

TEXAN RANCH CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT

Texan Ranch Chicken Casserole Recipe: How to Make It image

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! —Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

In a large skillet coated with cooking spray, cook and stir onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 719mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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