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King Ranch Chicken Casserole
From Southern Living Prep: 30 min.; Cook: 1 hr., 19 min.; Cool: 30 min.; Bake: 1 hr.; Stand: 10 min. 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

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and reserve for another use. carrots. *1 tsp. Add bell pepper and garlic. Note: For testing purposes only.dyn?action=printCa. covered. Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb. and reserve for another use. at 350° for 50 minutes. Rinse chicken. FEBRUARY 2008 2 of 2 This recipe is subject to copyright protection and may not be reproduced without Southern Living's consent Copyright ©2009 Time Inc.. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Preheat oven to 350°. 5. 2. and salt in a large Dutch oven with water to cover. Omit celery. Cover and simmer 50 minutes to 1 hour or until chicken is done. Bring to a boil over medium-high heat. All rights reserved. celery. carrots. Prepare recipe as directed. Melt butter in a large skillet over medium-high heat. cream of mushroom soup. reduce heat to low. and next 5 ingredients. Bake at 350° for 55 minutes to 1 hour or until bubbly. Cook. Prepare recipe as directed through Step 4.) skinned. beginning with Step 3. Layer half of chicken in a lightly greased 13. Place chicken. and salt. chili powder and 1/8 tsp.x 9-inch baking dish. 8 minutes.myrecipes. Top with half of soup mixture and 1 cup Cheddar cheese. remove giblets from chicken. Cover with half of corn tortilla strips. 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas. and 3/4 cup chicken broth for cooking liquid. Let stand 10 minutes before serving. and sauté 6 to 7 minutes or until tender. If applicable. shred meat into bite-size pieces. Remove and reserve 3/4 cup cooking liquid. 3. Strain any remaining cooking liquid. cool 30 minutes. and sauté 3 to 4 minutes. Remove from heat.Kitchen Assistant .com/recipes/recipefinder. Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Top with remaining 1 cup cheese. stirring occasionally. Let stand 10 minutes before serving. and shredded deli-roasted chicken for whole chicken.MyRecipes http://find. we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.. Remove chicken from broth. Repeat layers once. boned. Bake. 4. Add onion. Lifestyle Group. ground red pepper may be substituted for Mexican-style chili powder. King Ranch Chicken Casserole (Continued) 1. uncover and bake for 10 to 15 minutes or until bubbly. Stir in reserved 3/4 cup cooking liquid. Yield: Makes 8 to 10 servings Southern Living. Skin and bone chicken. 2 of 2 9/18/09 2:34 PM .Print 3 x 5 .

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