King Ranch Chicken - DRAG Style

[DRAG69]

This is a famous old recipe but I took up it up several notches....
I do not layer mine like lasagna but rather mix it all together like a casserole. You can serve it in a bowl and if you really want to stretch it out you can put a scoop of white rice in the bowl before adding the KRC.

KING RANCH CHICKEN DRAG STYLE


INGREDIENTS

4 LARGE BONE IN/SKIN ON CHICKEN BREASTS
1 MEDIUM TO LARGE ONION
1 RED BELL PEPPER
1 GREEN BELL PEPPER
8 TO 12 OUNCES MUSHROOMS (CUT INTO THICK PIECES)
12 TO 15 YELLOW CORN TORTILLAS
1 CAN CREAM OF CHICKEN SOUP
1 CAN CREAM OF MUSHROOM SOUP
1 CAN ROTEL DICED TOMATO
1 CUP SOUR CREAM (APPX)
CUMIN
GARLIC POWDER
CHILLI POWDER
CHOPPED CILANTRO
GRATED CHEESE (AMERICAN YELLOW AND WHITE MIX)
1 BAG FROZEN CORN
1 CAN BLACK OLIVES CHOPPED
1 CAN CHOPPED GREEN CHILES


RINSE CHICKEN AND PLACE IN A LARGE POT OF SALTED WATER
BRING TO A BOIL AND COOK UNTIL DONE (APPX 40 MINUTES)
TAKE ONE BREAST OUT AND SLICE INTO THE THICKEST PART TO CHECK DONENESS
REMOVE CHICKEN TO A LARGE PLATTER AND LET COOL
SAVE THE LIQUID
WHEN CHICKEN COOLS ENOUGH TO HANDLE REMOVE SKIN AND PULL MEAT OFF OF THE BONES INTO BITE SIZE PIECES

DICE ONION AND PEPPERS INTO ABOUT ONE INCH PIECES
SLICE MUSHROOMS INTO THICK PIECES
IN A LARGE DEEP SKILLET HEAT ABOUT 2 TABLESPOONS OF OIL
SAUTE PEPPERS AND ONIONS AND SPRINKLE WITH SALT, PEPPER, CUMIN, CHILLI POWDER AND GARLIC POWDER FOR A FEW MINUTES THEN ADD MUSHROOMS AND SAUTE ALL TOGETHER FOR A FEW MORE MINUTES
PUT IN COLLANDER TO DRAIN

IN A VERY LARGE BOWL MIX TOGETHER BOTH CANS OF SOUP, THE ROTEL AND THE SOUR CREAM AND THE BLACK OLIVES
ADD THE DRAINED PEPPER/ONION MIXTURE AND MIX
IN THE SAME SKILLET HEAT FROZEN CORN FOR A FEW MINUTES AND ADD TO MIXTURE
IN THE SAME SKILLET ADD CHICKEN PIECES AND SPRINKLE WITH CUMIN, CHILLI POWDER AND GARLIC POWDER. STIR OVER VERY LOW HEAT TO COAT.
ADD TO MIXTURE

CUT 12 TO 15 YELLOW CORN TORTILLAS INTO 1 INCH SQUARES
PUT INTO THE WATER THE CHICKEN WAS IN FOR ABOUT 3 TO 4 MINUTES
POUR INTO COLLANDER AND LET DRAIN
ADD CHICKEN AND TORTILLAS TO MIXTURE AND STIR
ADD CHEESE AND CHOPPED CILANTRO AND GREEN CHILES AND MIX

PUT INTO A LARGE DEEP BAKING DISH AND BAKE AT 350 FOR ABOUT 45 TO 55 MINUTES UNTIL HEATED THOROUGHLY

GARNISH WITH SLICED AVOCADO AND CILANTRO
ADD JALAPENOS FOR HEAT IF YOU DESIRE

Sorry about the all caps but that is the way I saved it and I am old so it is easier to see.

This is a great dish for large gatherings like Super Bowl partys and you can easily double the recipe.
I rarely use measurements so just wing it on the ingredients.
I use a lot of cheese in mine.

I usually mix it all in a huge mixing bowl and then transfer it to one of those deep aluminum throw away pans.

Enjoy !!!!!

 

[ColumbusHornsFan]

Glad to see this posted here. I've used this recipe for several events, and it is a crowd pleaser. Excellent right out of the oven or later at room temperature wrapped in a tortilla, and it reheats well when (if) there are leftovers.

I've been thinking about a dish to take to a SB party, and this will do the trick. Aluminum recycles!

 

[Tailgate]

This looks very tasty.

 

[DRAG69]

It is delicious......

Easy to make.......

Not expensive at all......

Feeds a lot of people.

Pretty much a slam dunk.

 

[BayouCityOrange]

I tried the recipe and really enjoyed it. I'm not an olive and mushroom fan, so I left those ingredients out and topped the dish with jalapeenyas. Good eatin'.

 

[orange avenger]

I really like this one, because it omits the cream of chicken and cream of mushroom. The buttermilk is the key. You can double everything for the sauce if really like a 'wet' KRC.

3 tablespoons butter
2 large cloves garlic, minced
1 or 2 teaspoons chili powder (homemade, if possible, but store-bought works fine)
3 tablespoons all-purpose flour
3/4 cup chicken stock or broth
3/4 cup buttermilk
salt and freshly ground black pepper to taste
2 tablespoons butter or olive oil
1 medium onion, chopped
1 or 2 large green bell peppers, chopped
2 poblanos, sliced into rajas
1 cup coarsely chopped porcini mushrooms
3 plum tomatoes, peeled, seeded and chopped

Sauce:
Melt the butter in a heavy skillet and dd the garlic and chili powder. Cook for a minute or two. Raise the heat to medium. Add the flour and stir. Pour in a small amount of the chicken broth, stirring constantly. Add the remaining chicken broth bit by bit and the buttermilk and continue stirring until sauce is thick. Add salt and pepper to taste.

Filling:
Sauté the onion, green pepper, poblano, mushrooms, and tomatoes in butter or olive oil for about 4 or 5 minutes. Add whatever amount of chpped chicken you like and continue as usual.

 

[ed teach]

I was having a discussion with a out of state friend about King Ranch Chicken. I told him that King Ranch Chicken got its name from the King Ranch south of Corpus Christi. He will not believe me he is from the Mid-west and thinks I am full of ****. Does anyone have a link that tells where the name is from?

 

[1990txgirl]

From the Texas State Society website:

In reply to:

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[Mistadobalina]

Made this last night. Turned out great. 3 meals in a row already and I'll make it 4 tomorrow.
Forgot to get bone in chicken breasts, but regular chickent breasts turned out great too.

 

[DRAG69]

Glad you liked it.

I really bastardized the original recipe so do not be afraid to experiment with things you like.
Some people prefer jalapenos to green chilles for heat.

And you can actually slap some of it on a flour tortilla too but lean over your plate when eating.

I really like to add some big chunks of avocado to mine when serving.

 

[Chelios]

Thanks for this recipe. I just made it and..perfecto.

 

[utexas_61]

i am gonna give this a try tomorrow night i think

 

[utexas_61]

just made it. added some japs and cayenne and some other extras. really good. thanks for the recipe