King Ranch Chicken
October 23, 2011
Categories: Comfort Food, Main Dish, Casseroles, Poultry, Chicken, Vegetables, Southwest, Budget-Friendly, Cooking For A Crowd, Cooking With Condensed Soup, Easy/Beginner Cooking, Kid Pleaser, Christmas, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Potluck, Regional Holiday, Summer, Thanksgiving, Winter, Oven Bake, Stove Top, Canned Tomatoes, Cooked Chicken or Beef, Cooked Chicken more
"This recipe is one of those that went viral many years before the internet caught the imagination of cooks in search of a sure thing. Other recipes have sparked their imaginations to try just one more variation, yet this basic one comes from south Texas with star studded skies, cowboys, and the lore of wide open spaces. Spice it up or down, but try it this way at least once."
- Serving Size: 1 (222.1 g)
- Calories 499.9
- Total Fat - 33.7 g
- Saturated Fat - 13.4 g
- Cholesterol - 100.2 mg
- Sodium - 1543.5 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 0.9 g
- Sugars - 14.2 g
- Protein - 23.7 g
- Calcium - 237.8 mg
- Iron - 1.6 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.7 mg
Chop the chicken and all of the vegetables. Measure the spices, the broth, and open the cans. Shred the cheese and cut the tortillas in pieces. Preheat the oven to 350 degrees and grease a 9X13 pan (or baking dish if the dish is to go from the oven to the table).
In a large skillet, melt the butter and saute the onion on medium high heat for 2-3 minutes. Add the bell pepper and garlic for 2-3 additional minutes.
Stir in broth, soups, Ro*tel, and seasonings. Cook a few minutes to blend flavors.
In a greased pan, layer one half of the chicken, one half of the soupy vegetable mixture, one third of the cheese, and half of the tortillas. Repeat the layers, ending with tortillas and cheese. Alternately, stir chicken into the soup mixture before layering and assemble in three layers: tortillas, chicken/soup mixture, cheese.
Bake uncovered at 350 degrees for 55 minutes. Remove from the oven and let it stand for an additional 10 minutes before serving.
Notes: For Mexican chili powder, combine 1 teaspoon chili powder and 1/8 teaspoon cayenne. For Ro*tel, combine one can diced tomatoes with one can (4 oz.) diced green chiles or chopped jalapenos.
Serve with pinto beans, Mexican rice, guacamole, salsa, corn tortilla chips, and a cold beer. (Any cold drink will do, but the cowboys called for cerveza, I'm sure.)
Tips & Variations
No special items needed.