How do I make King Ranch Chicken casserole?

Answer 1

Hi !!!
I just made the recipe two nights ago...and we are still enjoying the left-overs...

King Ranch Chicken Casserole III

Original recipe yield:
8 servings

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

INGREDIENTS
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers (*ROTEL IS WHAT I ALWAYS USE)
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese
1 1/2 teaspoons chili powder
1 teaspoon garlic salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Answer 2

KING RANCH CHICKEN

Cook 1 (3 1/2 lb.) chicken in boiling water for 1 hour. Remove chicken, debone and set aside. Dip one package of 12 corn tortillas (soft, found in refrigerator section) one at a time into chicken broth, and layer on bottom of 9"x13" casserole. Chop the chicken and layer on top of the tortillas. Pour sauce over the chicken and then top with 8 ounces grated cheddar cheese and 1 (10 oz.) can of chopped Rotel tomatoes (found in Mexican foods). Bake covered with foil for 1 hour at 350 degrees.

SAUCE:

1 can cream of mushroom soup
1 chopped onion
1/2 tsp. garlic salt
1 can cream of chicken soup
1 tsp. chili powder
1/4 c. chicken broth

Mix all ingredients and use in King Ranch Chicken. Serves 8.

Answer 3

Super Easy King Ranch Chicken Casserole:

35 min 10 min prep
4 servings

1 (10 1/2 ounce) can creamy chicken verde soup
1/2 cup water
1/2 teaspoon garlic powder
2 cups cubed cooked chicken (I used thawed, pre-cooked chicken breast strips meant for fajitas)
5 small corn tortillas (cut into strips)
1/2 cup shredded cheese (like Kraft Mexican Style 4 cheese blend, or plain old cheddar)

1. Preheat oven to 350.
2. Spray shallow casserole or pie plate with cooking spray.
3. In the pan- mix soup, water, garlic powder, and diced chicken.
4. Stir in tortilla strips.
5. Top with shredded cheese.
6. Bake for 25 minutes or until hot and bubbly.

Answer 4

KING RANCH CASSEROLE

1 sm. onion, chopped
6 chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can Rotel tomatoes with diced chiles
1 c. chicken broth
1 lg. bag corn chips (crushed in bag)
2 pkg. Monterey Jack & Colby cheese

Boil chicken until done, de-bone and cut into small chunks. Be sure to save 1 cup broth when chicken has finished cooking. Mix cream of chicken, cream of mushroom, Rotel tomatoes and chicken broth; heat on stove. Layer 1/2 of chicken, 1/2 broth mix, 1/2 of chips, 1/2 of onion, 1/2 cheese and repeat above. Bake 35-40 minutes at 350 degrees in 9 1/2 x 13 inch greased pan.


We substitute the chips for Dorito Nacho Cheese chip...yummy!

Answer 5

I suppose that you could use it but it would be pretty flavorless so as the other person said use the boullion cubes.I would use the broth they recommend because iI think it would give it a longer leftover life.The salsa sounds really delicious and would work just as well.I am also a person who gets the basic recipe idea then changes them up a little to my own taste.Sounds really good so enjoy.

Answer 6

Dwanna's got a good recipe. the only change i would make is corn or flour tortillas instead of chips. otherwise it's a pretty standard recipe.