King Ranch Chicken Cassarole

17 years ago

Gwanny2three, I made this for a pot luck last night, and everyone loved it. I did too. It was so easy to make.

Yummy.

Leslie

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Comments (9)

gwanny2three
17 years ago
It is good huh? We love it too....glad you liked it! I love the recipe thread!! Lot's of great sounding recipes to share!
casey_nfld
17 years ago
Can you post the recipe?
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chicken recipes
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I love chicken, so I have a lot of chicken recipes. One of my favorites is "cheeken fu-rye," a Japanese chicken recipe. You need "panko," which is Japanese bread crumbs, available at an Asian grocery store. Do not get the honey flavored panko. You could substitute plain bread crumbs from the regular grocery store, but that tastes different. Still works the same, though. Start with boneless, skinless chicken breasts. Cut into bite sized pieces. Alternative: pound them to even thickness--about 1/2 inch. Whole breasts are easier to handle, so I usually do this instead of the traditional bite sized pieces. Hint: use one hand for the egg and the other hand for the dry ingredients. That keeps things a bit less messy. Roll each piece in flour--just enough for an even coating. I usually add some salt and pepper to the flour. I don't think that's the traditional way. Dip each piece into scrambled egg, diluted with about 1 teaspoon water per large egg. Then, roll each piece in the bread crumbs. Press gently to help the bread crumbs adhere. Until you get used to the assembly method, bread all the chicken before you start to cook it. Fry in oil that comes at least halfway up the sides of each piece. You could also deep fry. The chicken is done when it starts to steam, which causes the oil to spatter. The meat should still be very slightly pink, but not give off any red in the juice when you cut it open. Leftover fried chicken is not as crispy, but still tastes good. I warm up leftover whole breasts in the microwave, then put them in a sandwich with lettuce and tomato. I am looking forward to trying everyone else's chicken recipes. Great idea, Kit!
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grammahony
Original Author
17 years ago
Posted by gwanny2three (My Page) on Tue, Oct 7, 08 at 8:56

KING RANCH CHICKEN CASSEROLE
1 lb. cooked, chopped chicken
1 can cream of chicken soup
1 c. picante sauce
1/2 to 3/4 c. chicken broth
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
25 chips
Combine 8 ounce picante sauce, soup, chicken broth in medium mixing bowl. Layer chips, chicken, Monterey Jack cheese, chips, and chicken in a 9x13 inch greased casserole dish. Pour sauce over layers. Sprinkle Cheddar cheese on top. Bake at 350 for 35 to 45 minutes.
kathyg_in_mi
17 years ago
What kind of chips?
Kathy G in MI
whidbeykathy
17 years ago
I made it my family hated it and said it was the "grossest casserole ever"! Wonder where I went wrong? Kathy
teresava
17 years ago
I think it sounds good, but I literally LOL at Kathy's family comment!
gwanny2three
17 years ago
LOL at Kathy's family!
Here are some more versions...I haven't tried any of these so I can't comment on if they are good or not.

KING RANCH CHICKEN 2
1 can cream of mushroom soup
1 can cream of chicken soup
1 (16 oz.) can tomatoes, cut up
1 c. chicken broth
3 lbs. chicken, boiled & deboned
1 sm. pkg. corn tortillas, cut up
2 c. cheese, grated
1 onion, chopped up
Preheat oven to 350 degrees. Combine and heat first 4 ingredients. Chop chicken into bite sizes. Put into 9 x 12 inch pan. Layer in this order: chicken, tortillas, cheese, onion (optional), sauce. Cover and bake 1 hour at 350 degrees.

KING RANCH CHICKEN 3

1 cooked and boned fryer (save 1 cup broth)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel with tomatoes and green chilies, chopped
1 tbsp. chili powder
1 chopped bell pepper
1/2 lb. grated cheddar cheese
1 lg. onion, chopped
12 tortillas
Salt and pepper to taste

Use 1/2 cup broth to saute onion, pepper and chili powder. Use 1/2 cup broth to soften tortillas. Mix soups and Ro-tel with onion and pepper. Bring to boil. Grease 9x12 baking dish. Lay tortillas in dish, cover with chicken, pour soup mixture over all. Top with cheese. Bake at 350 degrees 30 minutes (or until cheese melts and bubbles).

KING RANCH CHICKEN 4
Flour tortillas
1 - 1 1/2 lbs. chicken breast (boneless & skinless)
1 green pepper, chopped
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. grated cheddar cheese
1 can Rotel tomatoes, diced
NOTE: To make less spicy, use 1/2 can stewed tomatoes and 1/2 can Rotel.
Bake chicken with green pepper and onion until done at 350 degrees. Chop into small pieces.
Tear tortillas into medium size pieces and line the bottom of a 13"x9" casserole dish. Next layer with chopped chicken, onion and green pepper mixture. Top with grated cheese next. Pour 1 can of undrained Rotel tomatoes on top. Bake until hot, about 35 to 40 minutes.
grammahony
Original Author
17 years ago
KathyG, I used Tostitos
whidbeykathy
17 years ago
You had to be there, "poke-poke'with the very tips of the forks, I am pretty sure it never crossed anyones lips, but it did move slightly on their plates.
Big sad puppy dog eyes," do we have to eat this?" before the Gross statement!
I give up, they are not casserole eaters. Kathy

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King Ranch Chicken Cassarole

Comments (9)

gwanny2three

casey_nfld

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King Ranch Chicken Cassarole

Comments (9)

gwanny2three

casey_nfld

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grammahonyOriginal Author

kathyg_in_mi

whidbeykathy

teresava

gwanny2three

grammahonyOriginal Author

whidbeykathy

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grammahony
Original Author

grammahony
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