King Ranch Chicken is one of my staples. You know, those recipes you can whip out without a thought, easily changeable and always a crowd pleaser. Yep, it’s one of those. I finally had to write down a recipe because my youngest brother has to have exact portions and when he would make this he would call me over and over and over and over to make sure he had the ingredients and portions down correctly.
So, drape a towel over your keyboard, put on your bib and prepare to be tantalized.
King Ranch Chicken
Ingredients:
* About 4 lbs of cooked chicken (breasts or whole de-boned), chopped or shredded, your choice.
* 1 large yellow onion, diced
* 1 ( 10.5 oz ) can, cream of mushroom soup
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 C chicken broth
* minimum 1 (10 oz) can jalapeno slices (add more if you like it like that), chopped
* 3 chipotle peppers in adobo sauce, chopped
* 1 (10 oz) can diced tomatoes with green chilies
* 2 medium tomatoes, 1 chopped, 1 sliced
* 1 lb shredded cheese, sharp cheddar or Mexican Blend… whatever floats your boat.
* 12 corn tortillas or a bag of corn tortilla chips
* Garlic, Salt and Pepper I have a shaker that contains 1/3 Garlic Salt, 1/3 Salt and 1/3 Pepper, I use it for everything.
How To:
In a large skillet over medium high heat drizzle about 1 Tbsp olive oil: add the onions, peppers, jalapenos, chipotle peppers and tomatoes. Cook until the onions become slightly translucent and your kitchen smells like heaven. Add the soup, broth and chicken. Bring to a slow simmer. Add Spices. Bring to a slow bubble, stirring occasionally. The mixture should be hot.
In a large baking dish place a layer of slightly broken tortilla chips or tortillas, top with a layer of the ‘mixture’. Cover with cheese. You can keep repeating these layers if it’s a smaller, deep dish or stop here if it’s a larger, shallow dish.
I like to top the cheese with sliced jalapenos and tomatoes.
Bake uncovered at 375 for about 30 minutes or until the cheese melts into bubbling golden goodness.
By the time you read this I will be A) on a plane B) hanging out at the DFW airport C) on a plane D) in Vegas E) IN VEGAS!!!
Be good to my blogsitters!
Smooches y’all!!
See ya Friday!
Have a great time! Enjoy yourself and your kidlessness!
Mmmmmm this looks so good.
I made the Wamsutta yesterday and it was met with enthusiasm once everyone tried it. MMMMmmm. Luckily I still have 1/2 of the recipe in the freezer for later.
Have a fabulous time!
Chicken? A favorite. Cheese? A favorite.
Chicken & Cheese together?! I’m totally there!
I love King Ranch Chicken. Is it very spicy? And, I wish you would’ve had a good long layover at the airport. I so would’ve driven over to have lunch with you.
Pass me the plate please!
That 3/3/3 salt, pepper, garlic mix is ingenious! You really don’t want me to shed this guttage do you. Fine, I won’t. That was easy.
Wow this looks good. We have a few chicken casserole recipes that we can make in a heartbeat that taste yummy. I alwasy love new recipes. It’s fun to experiment with different cream soups too.
Have a great time at BlogHer! This recipe looks delish.
HAVE THE BEST TIME RACH!!!!
Ps.. this dish looks freaking amazing!!
You have some great recipes!
Your recipes are always so delicious! I love the Southwestern flavors you tend to favor.
Have an absolute blast in Vegas!
We have a similar dish in our family lovingly known as “GLOP.” Seriously.
I’ll have to try yours! mmmm…yummy!
All right, I’m making this tonight. Or, rather, it’s in the oven right now. I think I used to many jalepeno peppers tho and my children will turn their noses up at it.
Also, it looks like vomit. So damn it girl, it better taste good.
.-= Tanis Miller´s most recent blog ..Nickelback Makes the World a Better Place =-.
I made this a few weeks ago and used 1/2 of the jalapenos called for. Now, let me say, I like spicy food but this was soooo hot. Maybe I just had some super spicy jalapenos!