My Dad's First Time Eating King Ranch Casserole
Try this My Dad's First Time Eating King Ranch Casserole recipe, or contribute your own.
Try this My Dad's First Time Eating King Ranch Casserole recipe, or contribute your own.
- instructions
- 2 pounds boneless skinless tyson chicken breast 2 dried gua cascabel or anaheim chili, or 1 ancho (i used guajillo) 4 cups college inn chicken broth 1/2 cup unsalted butter 1/2 pound white mushrooms – stemmed and sliced 1/4″ thick 1 red bell pepper – 1/4″ dice 2 poblano peppers – 1/4″ dice 1/2 red onion – 1/4″ dice
- 2 pounds boneless skinless tyson chicken breast 2 dried gua cascabel or anaheim chili, or 1 ancho (i used guajillo) 4 cups college inn chicken broth 1/2 cup unsalted butter 1/2 pound white mushrooms – stemmed and sliced 1/4″ thick 1 red bell pepper – 1/4″ dice 2 poblano peppers – 1/4″ dice 1/2 red onion – 1/4″ dice
- 2 pounds boneless skinless tyson chicken breast 2 dried gua cascabel or anaheim chili, or 1 ancho (i used guajillo) 4 cups college inn chicken broth 1/2 cup unsalted butter 1/2 pound white mushrooms – stemmed and sliced 1/4″ thick 1 red bell pepper – 1/4″ dice 2 poblano peppers – 1/4″ dice 1/2 red onion – 1/4″ dice
- poach the chicken – place it in a pan large enough and then simmer gently for 10 minutes. turn off the heat, cover, and allow the chicken to sit 10 more minutes. remove the chicken and shred it with 2 forks – i like to keep it in some hunks, but if you want to shred it completely, by all means. strain the
- poach the chicken – place it in a pan large enough and then simmer gently for 10 minutes. turn off the heat, cover, and allow the chicken to sit 10 more minutes. remove the chicken and shred it with 2 forks – i like to keep it in some hunks, but if you want to shred it completely, by all means. strain the
- poach the chicken – place it in a pan large enough and then simmer gently for 10 minutes. turn off the heat, cover, and allow the chicken to sit 10 more minutes. remove the chicken and shred it with 2 forks – i like to keep it in some hunks, but if you want to shred it completely, by all means. strain the
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (2722g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- poach the chicken – place it in a pan large enough and then simmer gently for 10 minutes. turn off the heat, cover, and allow the chicken to sit 10 more minutes. remove the chicken and shred it with 2 forks – i like to keep it in some hunks, but if you want to shred it completely, by all means. strain the
- poach the chicken – place it in a pan large enough and then simmer gently for 10 minutes. turn off the heat, cover, and allow the chicken to sit 10 more minutes. remove the chicken and shred it with 2 forks – i like to keep it in some hunks, but if you want to shred it completely, by all means. strain the
- poach the chicken – place it in a pan large enough and then simmer gently for 10 minutes. turn off the heat, cover, and allow the chicken to sit 10 more minutes. remove the chicken and shred it with 2 forks – i like to keep it in some hunks, but if you want to shred it completely, by all means. strain the
Poaching chicken breasts at a bare simmer prevents the muscle fibers from seizing, which guarantees tender meat rather than dry, rubbery shreds. Maintaining a liquid temperature just below a rolling boil ensures gentle heat penetration across the entire two-pound batch during the initial ten-minute cook time and subsequent covered rest. Slicing mushrooms to a uniform quarter-inch thickness allows them to release their internal moisture evenly in the pan without steaming each other. When incorporating dried chilis like guajillo or ancho, rehydrating them properly yields a smooth, rich puree that binds the sauce components together.
Dietary adjustments require mindful substitutions when navigating traditional dairy or gluten dependencies in regional casseroles. Swapping standard cream soups for a scratch-made reduction utilizing the seasoned chicken broth keeps the flavor profile intact while managing specific nutritional requirements. Uniform dicing of red bell peppers, poblano peppers, and red onions to a quarter-inch cube ensures every spoonful delivers balanced aromatics alongside the shredded poultry.
Pairing this robust dish with a simple, acid-driven citrus salad cuts through the richness of the butter and cheese. Crisp greens dressed sharply in lime juice provide the necessary textural contrast to balance the heavy casserole.
