Oh, King Ranch Chicken Casserole! Just saying its name makes my mouth water. It’s the kind of dish that feels like a warm hug on a chilly night.
Ever since I stumbled upon this recipe (while aimlessly scrolling through social media during a late-night snack attack), I can’t stop making it. The cheesy layers and spicy kick remind me of family gatherings where laughter was as abundant as the food.
Steps
- Preheat your oven to 375°F and lightly grease a 9-by-13-inch baking dish with oil.
- Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Cook the onion, red and yellow bell peppers, jalapeño, chili powder, cumin, salt, and pepper until the vegetables are tender, about 5 to 7 minutes. Add the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth, then simmer. Set aside 1/2 cup of this sauce and mix in the chicken.
- Spread the reserved sauce over the bottom of the greased baking dish. Layer half of the torn corn tortillas over it, followed by half of the chicken mixture. Sprinkle with half of the cheddar and monterey jack cheese. Repeat the layering with the remaining tortillas, chicken mixture, and cheeses.
- Cover the dish with foil and bake for 30 minutes. Uncover it and continue baking until it is bubbling and golden, an additional 15 to 20 minutes.
- Let the casserole sit for 5 minutes before serving to allow it to set slightly.
Ingredients
- 1 tablespoon canola or vegetable oil, plus additional for greasing the baking dish
- 1 large white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 1/2 cup chicken broth
- 1 whole roasted chicken (e.g., rotisserie chicken), cooled and torn into chunks (approximately 4 cups)
- 16 corn tortillas, torn into pieces
- 1 1/2 cups shredded sharp cheddar cheese (approximately 6 ounces)
- 1 1/2 cups shredded Monterey Jack cheese (approximately 6 ounces)
FAQ
- What is King Ranch Chicken?
- King Ranch Chicken is a popular Tex-Mex casserole that includes shredded chicken, a creamy and zesty sauce, melted cheese, and tortillas layered together. It’s a beloved dish in Texas and has gained popularity across the country.
- Why is it named King Ranch Chicken?
- The exact origins of the name are unclear. While some believe it might be linked to the King Ranch in South Texas, the ranch itself doesn’t claim to have created the dish. Others speculate it may be inspired by chilaquiles, a Mexican dish with similar ingredients.
- Can King Ranch Chicken be prepared in advance?
- Absolutely! To prepare ahead and freeze, line the baking dish with foil before assembling the casserole. Once frozen, remove the casserole from the dish, wrap it in plastic wrap, and freeze for up to three months. When ready to bake, thaw it in the refrigerator overnight, place it back in the baking dish, and follow the baking instructions.
- What ingredients are needed for King Ranch Chicken?
- The dish requires ingredients such as shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, corn tortillas, sharp cheddar, monterey jack cheese, and a mix of spices and vegetables like onion, bell peppers, and jalapeño.
Tips
- To save time on a busy day, consider preparing the casserole a day in advance. Simply assemble the dish, cover it, and store it in the refrigerator until you’re ready to bake it.
- For a convenient freezer meal, line your baking dish with foil before assembling the casserole. This makes it easy to lift the frozen dish out and wrap it in plastic for storage. When you’re ready to cook, just thaw it in the fridge overnight and bake as directed.
- When layering the casserole, make sure to start with a layer of sauce on the bottom of the dish. This helps prevent the tortillas from sticking and ensures even cooking.
- If you prefer a spicier dish, consider leaving the seeds in the jalapeño or adding a bit more chili powder to the vegetable mixture for an extra kick.
Equipment
- Dutch oven – for cooking the vegetables and sauce.
- 9-by-13-inch baking dish – for assembling and baking the casserole.
- Foil – for covering the casserole during baking and for freezing if making ahead.
- Plastic wrap – for wrapping the casserole for freezing.
