King Ranch Chicken Casserole

YIELD: Makes 8 to 10 servings COOK TIME: 2 HOURS, 19 MINUTES PREP TIME: 30 MINUTES OTHER: 40 MINUTES COURSE: Casseroles, Main Dishes

King Ranch Chicken Casserole
King Ranch Chicken Casserole

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    (4 1/2- to 5-lb. ) whole chicken

  • 2

    celery ribs, cut into 3 pieces each

  • 2

    carrots, cut into 3 pieces each

  • 2 1/2 to 3

    tsp. salt

  • 2

    tablespoons butter

  • 1

    medium onion, chopped

  • 1

    medium-size green bell pepper, chopped

  • 1

    garlic clove, pressed

  • 1

    (10 3/4-oz.) can cream of mushroom soup

  • 1

    (10 3/4-oz.) can cream of chicken soup

  • 2

    (10-oz.) cans diced tomatoes and green chiles, drained

  • 1

    teaspoon dried oregano

  • 1

    teaspoon ground cumin

  • 1

    teaspoon Mexican-style chili powder*

  • 3

    cups grated sharp Cheddar cheese

  • 12

    (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Directions

1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken. 2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use. 3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes. 4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese. 5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

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