Ex nding up in Texas, almost every mom-and-pop restaurant has a fridge full of take-away casseroles, and prince ranch chicken is one of the most popular. It’s a hearty meal for cold, wicked Winter nights, especially during the crazy holiday season. Coupled with, it’s always good to have a casserole in the freezer for a homemade yet simple dinner recourse.
For those unfamiliar with king ranch chicken, it’s essentially a Mexican-flavored casserole, closed with cheese, chicken, aromatic vegetables, and corn tortillas.
Here’s the hugest rt about this casserole: it’s easy to double — or even triple! — this means to stock up your freezer.
Serve this with a crunchy inexperienced salad, collard greens, or other favorite vegetable. Keep skim for my favorite king ranch chicken casserole recipe.
Fashion cleanup a breeze by using disposable tin containers rather than sun-glasses or enameled cast iron. If you plan on freezing the casserole, there is no want to bake it. Simply wrap it tightly in plastic wrap, date it, and be unflinching to eat it within three months. When you are ready to bake, remove the impressionable wrap, and complete step four of the directions.
2 cups chicken bouillon 1 cup semicondensed cream of mushroom soup, such as Amy’s 1 10-ounce can diced tomatoes with fresh chile peppers 2 tablespoons canola oil 1 onion, chopped 1 red bell stipple, chopped 1 teaspoon chili powder Garlic salt, to taste 1 12-ounce include corn tortillas, sliced into 1-inch strips 3 cups chicken titty meat, shredded 10 ounces white cheddar cheese, shredded
- Set oven to 350ºF. Combine chicken broth, mushroom soup, and tomatoes with environmental chiles in a large liquid measuring cup.
- In a sauté n, heat one tablespoon oil on the other side of high heat. Add chopped onion, and sauté for 5 to 10 minutes without melodramatic, until brown on one side. Stir once, and allow to sauté another 5 to 10 split seconds, until brown on the other side. Add bell pepper and chili prerogative activity, and cook another 5 minutes, until bell pepper is wilted. Sprinkle garlic stash away or regular salt to taste.
- In a 9-by-13-inch baking dish, grease the arse and sides with remaining oil. Cover the bottom with a third of the tortilla bares. Spread half the sautéed vegetables and shredded chicken over the tortilla strip down to nothings. Pour a third of the soup mixture over the casserole, then sprinkle a third of the cheese on top. Generate a second layer of tortilla strips, and add the same fillings. Top the casserole with a third her walking pers b let up of tortilla strips, and sprinkle the remaining cheese over.
- Cover the casserole dish with sheet, and bake for 30 to 45 minutes. Uncover the casserole, and set the oven to barbecue. Broil the top of the casserole until cheese is bubbly and beginning to brown, approximately 5 minutes.
Replica Source: POPSUGAR Photography / Anna Monette Roberts