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home > recipes > meat > king ranch chicken lite
Dave, Happy New Year and here's a lower fat version of Texas' famous King Ranch Chicken Casserole that we all can enjoy!!! Terri Law Flower Mound, TX * Exported from MasterCook Mac * King Ranch Chicken Lite Recipe By : Sandy Langston via The Dallas Morning News on 9/25/96 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Chicken & Poultry Texas Main Dishes Potluck Luncheon Party Foods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large chicken breast halves -- boned and skinned 1 cup water 10 ounces packaged corn tortillas (divided use) -- quartered 1 medium onion (divided use) -- diced 1 medium bell pepper (divided use) -- diced 2 cups Velveeta light cheese -- shredded 1/2 teaspoon garlic powder 1 1/2 teaspoons chili powder 10 3/4 ounces Campbell's cream of chicken soup -- Healthy Request 10 3/4 ounces Campbell's cream of mushroom soup -- Healthy Request 10 ounces canned Ro-tel tomatoes -- chopped Poach chicken in one cup of water for 10 minutes. Remove the chicken and let cool; reserve broth. When chicken is cool, shred into pieces. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom. Pour 1/4 cup of broth over tortillas. Layer with half of each of the chicken, onions and bell pepper. Repeat to make a second layer with remaining tortillas. broth, chicken and vegetables. Sprinkle the top with the cheese, garlic and chili powder. Preheat oven to 350 degrees F. In medium bowl, combine soups and pour over casserole. Top with the Ro-tel tomatoes. Bake for about 45 minutes. Makes 8 servings. [Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to the list by Terri Law on 12/31/96.] Cook's Notes: According to the Dallas Morning News, "the casserole... is a classic Texas party dish, as ubiquitous as chicken-fried stead. It combines tortillas, chilies, cheese, tomatoes and onions with the convenience of canned-soup cooking. No one knows exactly where the dish originated; the real King Ranch in South Texas disavows any connection." Nutritional data by the Cooper Clinic of Dallas, Texas. Per serving: Calories 353; Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent calories from fat (%CFF) 24%. - - - - - - - - - - - - - - - - - - NOTES : This made-over version of King Ranch Casserole skimps on fat, not on flavor. Terri Law Flower Mound, Texas

King Ranch Chicken Lite


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(posted August 1, 1995)

Dave,

Happy New Year and here's a lower
fat version of Texas' famous King
Ranch
Chicken Casserole that we all can enjoy!!!

Terri Law
Flower Mound, TX

* Exported from MasterCook Mac *

King Ranch
Chicken Lite

Recipe By : Sandy Langston via The Dallas Morning News on 9/25/96
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Chicken & Poultry
Texas Main Dishes
Potluck Luncheon
Party Foods

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large
chicken breast halves -- boned and skinned
1 cup water
10 ounces packaged
corn tortillas (divided use) --
quartered
1 medium
onion (divided use) -- diced
1 medium
bell pepper (divided use) -- diced
2 cups Velveeta
light cheese -- shredded
1/2 teaspoon
garlic powder
1 1/2 teaspoons
chili powder
10 3/4 ounces Campbell's
cream of chicken soup -- Healthy
Request
10 3/4 ounces Campbell's
cream of mushroom soup -- Healthy
Request
10 ounces canned Ro-tel tomatoes -- chopped

Poach chicken in one cup of water for 10 minutes. Remove the chicken
and let cool;
reserve broth. When chicken is cool, shred into pieces.
Dip half the tortillas in
chicken broth to soften and place tortillas in
a 9x13x2-inch
baking dish to cover bottom.

Pour 1/4 cup of
broth over tortillas. Layer with half of each of the
chicken, onions and bell pepper. Repeat to make a second layer with
remaining tortillas.
broth, chicken and vegetables. Sprinkle the top
with the
cheese, garlic and chili powder.

Preheat oven to 350 degrees F. In medium bowl,
combine soups and pour
over
casserole. Top with the Ro-tel tomatoes. Bake for about 45
minutes. Makes 8 servings.

[Formatted to MasterCook for you by Terri Law on 12/31/96. Posted to
the list by Terri Law on 12/31/96.]

Cook's Notes: According to the Dallas Morning News, "the
casserole...
is a
classic Texas party dish, as ubiquitous as chicken-fried stead. It
combines tortillas, chilies,
cheese, tomatoes and onions with the
convenience of canned-
soup cooking. No one knows exactly where the dish
originated; the real King Ranch in South
Texas disavows any connection."

Nutritional data by the Cooper Clinic of Dallas,
Texas. Per serving:
Calories 353;
Fat 10 g; Cholesterol 92 mg; Sodium 984 mg; Percent
calories from
fat (%CFF) 24%.

- - - - - - - - - - - - - - - - - -

NOTES : This made-over version of King Ranch
Casserole skimps on fat,
not on flavor.

Terri Law
Flower Mound,
Texas



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