ROTEL KING RANCH CHICKEN RECIPES

KING RANCH CHICKEN CASSEROLE | SOUTHERN LIVING

King Ranch Chicken Casserole | Southern Living image

When it comes to covered dish suppers, potlucks, or even busy weeknights, Southerners know that King Ranch Chicken reigns supreme. The familiar combination of pulled chicken, spicy green chiles, corn tortillas, and creamy canned soup takes us back to a dining table, surrounded by our loved ones. While the King Ranch Chicken recipe has roots in the Lone Star State, it's beloved by savvy home cooks around the South and beyond. Variations on the casserole (dare we say the best chicken casserole, ever?) appear in Junior League cookbooks across our region. Next time you're craving comfort food, pull out your 13x9 casserole dish and whip up a little taste of Texas. One cheesy, creamy bite and you'll be hooked.

Provided by Southern Living

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 chopped green bell pepper
1 chopped onion
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
2 pinches garlic powder
2 pinches pepper
12 corn tortillas, torn into 1-inch pieces
2 cups grated cheddar cheese

Steps:

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

KING RANCH CHICKEN CASSEROLE RECIPE - FOOD.COM

King Ranch Chicken Casserole Recipe - Food.com image

Make and share this King Ranch Chicken Casserole recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 50 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, chopped
1/2 bell pepper, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can Rotel tomatoes & chilies
1/2 cup chicken broth (I used bouillon)
2 cups diced cooked chicken (I used a roasted chicken from Albertsons)
12 corn tortillas, ripped into bite sized pieces
2 cups shredded sharp cheddar cheese

Steps:

Preheat oven to 325°F
In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes).
Add soups, tomatoes, and broth.
Stir to combine.
Fold in the chicken until well blended.
Lightly grease a 9 x 13" baking dish.
Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese.
Repeat layers twice more.
Bake for 40 minutes or until hot and bubbly.
About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted.
Remove from oven and let stand 10 minutes before serving.

Nutrition Facts : Calories 356.4, FatContent 20.1, SaturatedFatContent 9.8, CholesterolContent 66.5, SodiumContent 962.2, CarbohydrateContent 24.6, FiberContent 2.6, SugarContent 2, ProteinContent 20.1

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