King Ranch Chicken
January 31, 2014
"There are as many recipes for King Ranch Chicken as there are people who make it. I looked at a bunch of different versions, took what I wanted, changed a few things around, and came up with this one. It's pretty close to what I remember eating as a kid visiting in Texas."
- Serving Size: 1 (226.8 g)
- Calories 428.6
- Total Fat - 17 g
- Saturated Fat - 7.2 g
- Cholesterol - 170.6 mg
- Sodium - 770.5 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 2 g
- Sugars - 11.6 g
- Protein - 31.1 g
- Calcium - 326.4 mg
- Iron - 3.2 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.3 mg
Place chicken in a large pot with a lid; sprinkle with salt and pepper and add enough water to cover.
Bring water to a boil; cover, reduce heat to medium-high, and cook 10 minutes (move chicken occasionally to prevent sticking).
Turn off burner, leave pan covered, and let chicken sit for another 10 minutes.
Drain chicken and set aside until cool enough to handle.
Meanwhile, in a large bowl combine soups, Ro-Tel, chicken stock, onion, chili powder and garlic powder.
Slice tortillas into strips, about 1 inch by 2 inches.
Preheat oven to 350F; coat a 9x13-inch baking pan with cooking spray.
Chop cooked chicken in to 1/2-inch dice.
In prepared pan, layer half of tortilla strips, half of chicken, half of cheese, and half of sauce.
Repeat layers, spreading sauce out to cover entire top of casserole.
Bake at 350F for 60-75 minutes.
Remove from oven, cover loosely, and let stand for 30-45 minutes.
Serve over rice if you'd like, or just as-is.
Note: If you can't get Ro-Tel, combine 1 can (14 ounces) diced tomatoes with 1 can (4 ounces) diced green peppers, both drained.
Tips & Variations
No special items needed.