Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, king ranch chicken casserole. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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King Ranch Chicken Casserole is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. King Ranch Chicken Casserole is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have king ranch chicken casserole using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make King Ranch Chicken Casserole:
- Take 6 medium button mushrooms sliced
- Get 3 stalks of celery sliced
- Take 1 can condensed cream of mushroom soup (10 3/4 oz)
- Prepare 1/2 cup grated cheddar or fiesta mix cheese
- Make ready 1 tsp red pepper flakes (optional)
- Prepare 1 can Rotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted)
- Prepare 6 to 8 corn tortillas
- Make ready salt & pepper
- Prepare 2 tbsp butter
- Make ready 2 clove garlic mined (small or to taste)
- Prepare 1 chicken thigh & leg quarter
- Make ready water
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. Though not an invention of the historic King Ranch in Texas—it's more likely the creation of a ladies. And while the King Ranch has a fascinating and storied history, King Ranch Chicken Casserole seems to be a tribute in name only, with no record of it being historically connected to the actual cattle ranch in any way. History Of Creamy King Ranch Chicken Casserole.
Steps to make King Ranch Chicken Casserole:
- Prep is 20 minutes, but you'll need 40 minutes to an hour for baking.
- 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.
- 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.
- In a frying pan sauté the celery, mushrooms, & garlic in the butter until tender & fragrant. This can be done while the chicken cooks.
- Transfer the sautéed vegetables to a mixing bowl. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional). Fold the ingredients together.
- Prepare an 8x8 pan or similar baking dish. Preheat oven to 350°F Fahrenheit.
- 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.
- 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.
Adapted from The Pastry Queen, by Rebecca Rather. King Ranch Chicken is basically an enchilada casserole, but it's creamier than most. And yes, most recipes for it call for canned cream soup. This certainly makes preparation simpler, but it can taste just as good without. A Tex-Mex favorite, this homemade from scratch version of King Ranch Casserole is made using a highly seasoned shredded chicken, and a butter roux-based cream sauce, seasoned with a medley of veggies and peppers, and layered in with cheese and corn tortillas.
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