RANCH PULLED CHICKEN RECIPES
KING RANCH CHICKEN CASSEROLE RECIPE | ALLRECIPES
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 Chicken Casserole
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 16
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, CarbohydrateContent 24.9 g, CholesterolContent 99.5 mg, FatContent 28 g, FiberContent 3.4 g, ProteinContent 32 g, SaturatedFatContent 11 g, SodiumContent 890.3 mg, SugarContent 2.8 g
DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP ...
This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.
Provided by Instant Brands Culinary Team
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
- Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
- Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
- Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
- When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
- Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
- Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
- Garnish soup with reserved bacon and green onions.
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