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Delicious Dish – King Ranch Chicken

May 22nd, 2009 No Comments

This is a Texas classic and great to make if you don’t want to spend all day over the grill.  

King Ranch Chicken Casserole (recipe from Ramsey Miller)

  • 4 skinless, boneless chicken breast                              
  • 1 Tbsp chicken bouillon
  • 1 cup chicken broth                                                    
  • 1 cup chopped onion
  • 1 can (10.75oz) condensed cream of chicken soup         
  • 1 can condensed cream of mushroom soup
  • ½ cup diced tomatoes w/green chili peppers                
  • 2 cans (8oz) chili beans, drained
  • 12 flour tortillas (8 inches)                                          
  • 3 cups shredded Colby-Monterey Jack cheese

-Preheat oven to 350 degrees.

-Bring a large saucepan of lightly salted water to a boil.  Add chicken and bouillon, boil for 12-15 minutes, or until cooked through.  Reserve 1 cup broth.  Remove chicken from pan and dice; set aside.

-In a separate large saucepan, combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes w/peppers, and beans.  Mix together and heat through stirring often.

-In a 9×13 baking dish, layer casserole as follows: 4 torn tortillas, ½ diced chicken, 1/3 of soup mixture, more tortilla strips, remaining chicken, 1/3 cup soup mixture, more tortilla strips, and remaining soup mixture.  Cover with cheese.

-Bake in a preheated oven for about 20-25 minutes, or until heated through and cheese is melted and bubbly.

**Better if you use only one layer of tortilla strips so it doesn’t get soggy!

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