Best 3 King Midas Chicken Recipes

King Midas chicken is a classic dish that is sure to impress your guests. The crispy, golden-brown skin and tender, succulent meat make this dish a favorite among chicken lovers everywhere. The dish is named after King Midas, the mythical Greek king who turned everything he touched into gold. It is said that King Midas chicken was created when King Midas accidentally turned his chicken to gold while eating it. Today, many different recipes exist for King Midas chicken, each with its unique flavor and style.

Here are our top 3 tried and tested recipes!

KING RANCH CHICKEN

King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Ingredients

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
Look at that! Serve it with a salad and a dang hearty appetite.
To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

CHICKEN A LA KING I

Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

KING MIDAS CHICKEN

King Midas Chicken image

This is an easy to fix, flavorful chicken dish. I am not ordinarily fond of recipes with canned pineapple, but the chutney & mustard combine well with the pineapple.

Provided by Judy from Hawaii

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 broiler-fryer chicken, cut into serving pieces (or substitue an equivalent amount of breasts or thighs)
1 teaspoon salt
1 (8 1/4 ounce) can crushed pineapple
1/4 cup mustard
1/2 cup chopped chutney
1/2 cup coarsely chopped pecans (optional)

Steps:

Place chicken skin side up in a shallow 2 quart casserole& sprinkle with salt.
Mix together all other ingredients& spoonover chicken.
Bake uncovered at 350F for one hour and 15 minutes.

Tips for Making King Midas Chicken:

Use a whole chicken. This will give you the most flavor and juiciness. If you don't have a whole chicken, you can use chicken breasts or thighs, but the cooking time may need to be adjusted.
Make sure the chicken is well-coated in the marinade. This will help to ensure that the chicken is flavorful and moist. You can use a brush or your hands to coat the chicken.
Cook the chicken over medium heat. This will help to prevent the chicken from drying out. If you cook the chicken over too high heat, it will brown too quickly and the inside will be undercooked.
Baste the chicken with the marinade or pan drippings. This will help to keep the chicken moist and flavorful. You can baste the chicken every 15-20 minutes.
Cook the chicken until it is cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit. You can use a meat thermometer to check the internal temperature.

Conclusion:

King Midas Chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful marinade, this chicken is sure to be a hit with your family and friends. So next time you're looking for a tasty and impressive dish to serve, give King Midas Chicken a try!