King Ranch Chicken Casserole Recipe
King Ranch Chicken Casserole Recipe
King Ranch Chicken Casserole is creamy, cheesy, and full of spicy flavor. This delicious casserole is basically Texas lasagna and is a favorite family dinner recipe.
This dish comes together quickly and is perfect for a weeknight meal. Add some refried beans on the side and you can quickly and easily feed the crowd! For more comforting casseroles, try the Spaghetti Casserole, Dorito Casserole, and Chicken Enchilada Casserole.
Creamy Southern Casserole
Kings Ranch is the largest ranch in Texas and one of the largest in the world. Although this popular Tex-Mex dish didn’t originate from the ranch, it’s named after it. This King Ranch Chicken Casserole has layers of chicken, tortillas, cheese, and a creamy sauce.
It’s similar to our lasagna, but with a different flavor. It’s perfect for using the last few torn tortillas, you know what I’m talking about!
I love how easy it is to put together, it doesn’t make a mess, and it tastes absolutely delicious. This is sure to be in your weeknight dinner rotation. Who can resist the deliciousness of this creamy chicken? !
Ingredient Tips
Chick: You can use meat from canned chicken or roasted chicken.We also have a great recipe cooked chicken. I try to always keep a bunch of cooked chicken in the fridge so I always have some on hand when a recipe calls for it.
more tips:
- Mix and match green, yellow, and red peppers, or you can just use one.
- I like classic cheddar, but you can use Monterey or Pepper Jack.
- Use corn or flour tortillas according to your preference.
- Add sauteed mushrooms or olives.
- Top with sour cream, diced tomatoes, and sliced ​​avocado.
How to Make King Ranch Casserole
Prepare. Preheat oven to 350.
Cook. Heat oil in a large saucepan over medium heat. Add peppers to skillet and cook until tender, 5-6 minutes.
Sauce.Remove pan from heat and add cream of mushroom soup, cream of chicken soup, Ro-Tel tomato, chicken stock, sour cream, cumin, paprika and oregano. Reserve 1 cup of the sauce.
Assembly:
- Spread ½ cup sauce on bottom of 9 x 13 baking pan.
- Spread half of the chicken evenly over the sauce, then pour the remaining half of the sauce on top.
- Sprinkle 1 cup shredded cheese on top, then spread half of the tortilla evenly over the cheese.
- Spread the remaining chicken over the tortillas and pour the remaining sauce over the chicken.
- Sprinkle 1 cup cheese, then spread remaining tortillas evenly over cheese.
- Pour 1 cup reserved sauce on top and sprinkle with remaining ½ cup cheese.
bake.Bake for 40 minutes, until heated through and bubbling. Turn oven to broil and bake 2-3 minutes, until top is golden brown.
Cool and serve. Cool for 5-10 minutes before serving.
Crock Pot Instructions: You can easily make this casserole in a crock pot. Layer the ingredients into the crock pot as directed in the recipe. Cover; cook on low heat 3 ½ hours. Remove the lid and cook for another 30 minutes.
Serve your casserole:
Make ahead and store leftovers
in advance: This is a delicious make-ahead casserole.In fact, I like to double the recipe and make one casserole for that day, then store a second casserole to use on busy weeknights.
- You can assemble this casserole the night before and store it in the refrigerator before baking.
- You can also prepare it in a freezer-safe container. Cover the pan with plastic wrap, then aluminum foil. Freeze for 1-2 months. Thaw overnight in the refrigerator and bake.
- Note: Cold cheeses tend to bake rather than melt, so add freshly grated cheese on top before baking, whether stored in the refrigerator or freezer.
leftovers: Divide leftovers into sized portions. Store in an airtight, freezer-safe container. Casserole can be stored in the refrigerator for 3-4 days or 1-2 months in the refrigerator. Reheat in the microwave, or transfer to an oven-safe plate and bake in the oven until hot.
For more Mexican casseroles try:
main course
American food
Prep time 20 minutes
Cook Time 40 minutes
Serving Size 12
by Lil’ Luna
- 1 tablespoon oil
- 1 medium red bell pepper chopped
- 1 medium green pepper chopped
- 1 10.75-ounce can cream of mushroom soup
- 1 10.75 oz can cream of chicken soup
- 1 10-ounce can Ro-Tel tomatoes with green peppers
- 1 cup chicken stock
- 1/4 cup sour cream
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 3 cups cooked chicken cut into cubes
- 2 1/2 cups shredded cheddar cheese
- 10 tortillas cut into quarters
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Preheat oven to 350.
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Heat oil in a large saucepan over medium heat. Add peppers to skillet and cook until tender, 5-6 minutes. Remove pan from heat and add cream of mushroom soup, cream of chicken soup, Ro-Tel tomato, chicken stock, sour cream, cumin, paprika, and oregano. Reserve 1 cup of the sauce.
-
To assemble the layers, spread ½ cup sauce on the bottom of a 9 x 13 baking pan. Spread half of the chicken evenly over the sauce, then pour the remaining half of the sauce on top. Sprinkle 1 cup shredded cheese on top, then spread half of the tortilla evenly over the cheese. Spread the remaining chicken over the tortillas and pour the remaining sauce over the chicken. Sprinkle 1 cup cheese, then spread remaining tortillas evenly over cheese. Pour 1 cup reserved sauce on top and sprinkle with remaining ½ cup cheese.
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Bake for 40 minutes, until heated through and bubbling. Turn oven to broil and bake 2-3 minutes, until top is golden brown.
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Cool for 5-10 minutes before serving.