King Ranch Chicken Dip | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: King Ranch Chicken Dip
Prep time: 15 min
Cook time: 47 min
Total time: 62 min
Yield: 8
Cuisine: American
Ingredients: Morton Iodized Salt, 26 Ounce; Challenge Butter, Unsalted, European Style; Extra Large Organic Rpc Fg Green Bell Pepper; El Guapo Garlic Powder; Lipton Instant Soup Cream Of Chicken; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Cebollitas Bunch; Cold Fried Chicken; La Victoria Green Chiles, Diced, Fire Roasted, Mild; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

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King Ranch Chicken Dip

Serves 815 mins prep47 mins cook

It’s finally Friday Y’all! I love the classic King Ranch Chicken casserole so I decided to turn it into a dip! This is super easy and perfect for any occasion or party. Enjoy!

0 servings

What you need

tsp salt

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

Extra Large Organic Rpc Fg Green Bell Pepper

tsp bell pepper

tsp garlic powder

can cream of chicken soup

Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

oz shredded cheddar

onion

cup cooked chicken

La Victoria Green Chiles, Diced, Fire Roasted, Mild

can diced tomatoes with green chiles

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

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Instructions

1. Pre-heat the oven to 350 degrees.
2. Sauté the onion & bell pepper in a large skillet for 7 minutes or until tender.
3. Add the chicken to the skillet. Pour in the can of soup and tomatoes. Add the salt, pepper & garlic powder. Mix well and warm over medium heat for about 10 minutes.
4. Grease the dish and pour in the mixture. Top with cheese and bake for 30 minutes. Serve with tortilla chips and or warm tortillas.

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