Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 2 cups shredded cheddar cheese
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add onion, bell pepper, and garlic to the skillet. Cook until vegetables are tender, about 5 minutes.
4. Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in cooked rice and 1 cup of shredded cheddar cheese.
6. Pour mixture into a 9x13 inch baking dish. Sprinkle remaining 1 cup of shredded cheddar cheese on top.
7. Bake for 25-30 minutes, or until cheese is melted and bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 496
- Fat: 26g
- Carbohydrates: 32g
- Protein: 33g
Substitutions for ingredients:
- You can use any type of cooked rice, such as brown rice or wild rice.
- If you don't have diced tomatoes and green chilies, you can use a can of diced tomatoes and add a small can of diced green chilies.
Variations:
- You can add a can of drained black beans or corn to the mixture for added flavor and texture.
- You can use ground beef or turkey instead of chicken.
- You can add a layer of crushed tortilla chips on top of the cheese for added crunch.
Tips and tricks:
- To save time, you can use rotisserie chicken instead of cooking the chicken yourself.
- You can make this dish ahead of time and refrigerate it until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve with a side salad or steamed vegetables.
Garnishes:
- Garnish with chopped fresh cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Green beans
Troubleshooting advice:
- If the mixture is too thick, you can add a little bit of chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- King Ranch Chicken and Rice is a popular Tex-Mex casserole that originated in Texas in the 1950s.
Flavor profiles:
- Savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy!
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Region: American