Recipe: Tasty King Ranch Chicken Casserole

King Ranch Chicken Casserole. When it comes to covered dish suppers, potlucks, or even busy weeknights, Southerners know that King Ranch Chicken reigns supreme. The familiar combination of pulled chicken, spicy green chiles, corn tortillas, and creamy canned soup takes us back to a dining table, surrounded by our loved ones. Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at everything from family dinners to church suppers to neighborhood potlucks.

King Ranch Chicken Casserole Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture. This ranch chicken casserole is super comforting and has become a family favorite for busy weeknights! You can cook King Ranch Chicken Casserole using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of King Ranch Chicken Casserole

  1. It's 6 medium of button mushrooms sliced.
  2. It's 3 of stalks of celery sliced.
  3. You need 1 can of condensed cream of mushroom soup (10 3/4 oz).
  4. It's 1/2 cup of grated cheddar or fiesta mix cheese.
  5. You need 1 tsp of red pepper flakes (optional).
  6. You need 1 can of Rotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted).
  7. You need 6 of to 8 corn tortillas.
  8. Prepare of salt & pepper.
  9. Prepare 2 tbsp of butter.
  10. Prepare 2 clove of garlic mined (small or to taste).
  11. You need 1 of chicken thigh & leg quarter.
  12. You need of water.

This King Ranch Chicken Casserole is a wonderful freezer make-ahead meal, and is also handy for potlucks and tailgating! The creamy, savory chicken filling is layered in a casserole dish with shredded cheese and torn tortillas, then baked until golden and bubbly. The name originates from the historic King Ranch in Texas. Traditionally, this chicken casserole is made with canned condensed soup, but I decided to make a homemade gravy that is creamy and packed with flavor.

King Ranch Chicken Casserole step by step

  1. Prep is 20 minutes, but you'll need 40 minutes to an hour for baking..
  2. Place the chicken into a sauce pan with enough water to cover it. Salt & pepper the water well. I like to add some garlic or onion too. Bring to a boil & cook for 15 minutes, or until the chicken is cooked through..
  3. Set aside & let the chicken cool. Retain liquid in a bowl. When the chicken has cooled shred the meat off of the bone. Discard bones & skin..
  4. In a frying pan sauté the celery, mushrooms, & garlic in the butter until tender & fragrant. This can be done while the chicken cooks..
  5. Transfer the sautéed vegetables to a mixing bowl. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional). Fold the ingredients together..
  6. Prepare an 8x8 pan or similar baking dish. Preheat oven to 350°F Fahrenheit..
  7. Dip each corn tortilla into the broth reserved from the chicken. Then make a single layer in the pan. (As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly. Repeat steps for another layer of tortillas & mixture..
  8. Cover with foil and bake for 20 to 30 minutes. Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot. Allow to rest for 5 minutes before serving..

There are a lot of versions of the classic King Ranch chicken casserole recipe but the original is quick, easy, and has stood the test of time. Chicken, tomatoes with chiles, and onion are mixed with a creamy, rich sauce and layered in a casserole dish with corn tortillas and a generous amount of cheese. Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks. Though not an invention of the famed King Ranch--it's more likely the creation of a ladies' Junior League--the spicy flavors of chili powder, roasted peppers, and toasted cumin never fail to please. Heat oil in a large skillet over medium heat.

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