I’ll have to admit, this was a new one to me, and I wasn’t prepared to love it as much as I do. First of all, I’m not a fan of corn tortillas. I think their texture is odd, and the flavor can be overpowering. Secondly, there are not a lot of ingredients that go into this, so I was expecting something on the bland side. I was wrong…
King Ranch Chicken comes from Texas, known for BBQ and Tex-Mex. Some Texians believe this Casserole is the state’s “official casserole” if such a thing exists. All I know is it was much better than I expected, and we ate every bit of the 9×13″ dish over the course of a couple of days.
King Ranch Chicken Casserole
- 1 chopped green bell pepper
- 1 chopped onion
- 2 tablespoons vegetable oil
- 2 cups diced cooked chicken *
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can diced tomato and green chiles (Rotel works great)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 12 corn tortillas torn into 1-inch pieces
- 2 cups grated Cheddar cheese **
- Sour Cream on the side when you serve (optional)
* I poached 2-3 chicken breasts in chicken broth and heavily seasoned it with Tony Chachere Creole Seasoning. Bring to a low boil and simmer, covered, for 20-30 minutes, or until an internal temperature of at least 165 F. Let cool for another 30 minutes in the cooking liquid (off heat), then dice into bite-sized chunks.
** You can use more cheese; I certainly did.
Preheat oven to 350 F and adjust one of your racks to the middle of the oven.
Over medium-high heat, sauté bell pepper and onion in a large skillet for 5-7 minutes. Make sure your skillet can contain all the ingredients listed above (bigger is better here).
Add diced chicken, Cream of Chicken and Mushroom soups, Rotel, and all the seasonings. Mix well and heat through on medium-low heat.
Lightly grease a 9×13″ casserole dish and add 1/3 of the torn corn tortillas to cover the bottom. Add 1/3 of the chicken mixture and spread evenly. Top with 1/3 of the cheese.
Repeat 2 more times until you have used all the ingredients. This is where you can add more cheese or even a different cheese, like parmesan, if you prefer.
Bake until bubbly, about 30 minutes. Remove from oven and let set for 10 minutes.
Serve with a small side of Sour Cream if you’re feeling adventurous.
This casserole reheats well in the microwave, and it should freeze well if you don’t eat it all in a couple of days. The corn tortillas really added to this dish; without them, the flavor wouldn’t be nearly as good. Some alternate ingredients are jalapeno peppers, fresh garlic, and more bell pepper.
What’s your favorite casserole? Share a link in the comments.