Busy Day El Rancho Chicken Recipes

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together.
• Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all.
• Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat oven to 350º.
• Brease a large cookie sheet.
• Pound chicken breasts between 2 sheets of waxed paper to about 1/4 inch thick.
• Dip chicken into salad dressing to coat.
• Then dip into crushed chips, making sure chicken is well-coated.
• Place on cookie sheet.
• Bake 30 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.