King Ranch Chicken

Name: King Ranch Chicken
Ingredients: Cook and bone 1 fryer; 1 package torn-up tortillas; 1 1/2 cup chicken broth; 1 can Cream of Mushroom Soup; 1 can Cream of Chicken Soup; 1 chopped, medium-sized onion; 1 tsp. chili powder; 1/4 tsp. garlic salt; Top with shredded cheddar cheese

From Recipes from our hearth, 1960

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1268Calories

66 gProtein

95 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1268 kcal

Protein66 g

Carbohydrates95 g

Fiber5.4 g

Sugars18 g

Total Fat70 g

Saturated Fat23 g

Monounsaturated Fat26 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol207 mg

Sodium3690 mg

Potassium1781 mg

Calcium594 mg

Iron6.6 mg

Magnesium121 mg

Phosphorus875 mg

Zinc5.5 mg

Copper0.9 mg

Manganese1.3 mg

Vitamin D0.3 mcg

Vitamin C19 mg

Vitamin A128 mcg

Vitamin E2.7 mg

Vitamin K8.8 mcg

Vitamin B61.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)22 mg

Folate134 mcg

Choline162 mg

Caffeine0 mg

Water1373 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 33. The excerpt below is the record exactly as published.

KING RANCH CHICKEN Cook and bone 1 fryer, spread pieces in 3 qt. casserole. Spread chicken with l package torn-up tortillas, (Tortilla chips may be substituted if soaked about 15 minutes in hot chicken broth, covered) Over this pour following sauce: 1 1/2 cup chicken broth 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 chopped, medium-sized onion 1 tsp. chili powder 1/4 tsp. garlic salt Top with shredded cheddar cheese

Cook this with the app: pantry check, scaling, and the assistant.