King Ranch Chicken
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 246.3
- Total Fat: 9.5 g
- Cholesterol: 31.9 mg
- Sodium: 618.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 2.9 g
- Protein: 13.2 g
View full nutritional breakdown of King Ranch Chicken calories by ingredient
Number of Servings: 9
Ingredients
-
1 (3 to 3.5 lb) chicken or 3 to 3.5 lbs chicken pieces
1 large onion, chopped
2 ribs celery
1 green bell pepper, chopped
salt/pepper to taste
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) cream of chicken soup
8 oz grated cheddar cheese
1 (12 count) pkg CORN tortillas
Chili powder
Garlic Salt
1 (10 oz) can of Ro-Tel Original (or mild) diced tomatoes and green chilies, undrained
Directions
1 - Boil Chicken until tender in water with chopped onion, celery, bell pepper and salt and pepper to taste. Reserve stock, but remove chicken and veggies. Cool slightly and cut chicken into bite sized peices.
2 - Combine soups and grated cheese. just before assembling casserole, soak the tortillas in boiling stock for just a second (they will fall apart if they are soaked any longer; this part is optional)
3 - Spray a 9X13 inch baking dish with non stick spray. Start layering casserole in this order: first half of the toritllas, half of the chicken and veggies, and then sprinkle, to taste, with chili powder and garlic salt, then half the soup mixture. Repeat with another layer, ending with the soup misture.
4 - Next cover the top of the casserole with undrained Ro-Tel tomatoes and Green Chilies. Juices in the casserole should be about half the depth of the dish; if not, add a little more chicken stock.
5 - Bake uncovered at 350 degrees for 30 minutes or until lightly browned and blubbly.
Number of Servings: 9
Recipe submitted by SparkPeople user LNEWSOM.
2 - Combine soups and grated cheese. just before assembling casserole, soak the tortillas in boiling stock for just a second (they will fall apart if they are soaked any longer; this part is optional)
3 - Spray a 9X13 inch baking dish with non stick spray. Start layering casserole in this order: first half of the toritllas, half of the chicken and veggies, and then sprinkle, to taste, with chili powder and garlic salt, then half the soup mixture. Repeat with another layer, ending with the soup misture.
4 - Next cover the top of the casserole with undrained Ro-Tel tomatoes and Green Chilies. Juices in the casserole should be about half the depth of the dish; if not, add a little more chicken stock.
5 - Bake uncovered at 350 degrees for 30 minutes or until lightly browned and blubbly.
Number of Servings: 9
Recipe submitted by SparkPeople user LNEWSOM.