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This easy King Ranch Chicken Casserole combines juicy chicken, bell peppers, corn tortillas, and Mexican spices in a bubbly, creamy, cheesy sauce that's perfect for weeknight dinners or potlucks.
Howdy, folks! Gather 'round because I'm about to share a gem from the heart of Texas – the King Ranch Chicken Casserole. This dish isn't just any casserole; it's a rich, creamy, cheesy embrace that wraps you up in warmth and flavor, evoking the spirit of South Texas with every bite. It’s a family favorite and a staple at gatherings, and once you try it, you’ll understand why this King Ranch Chicken Casserole recipe is so beloved.
Imagine juicy chicken, tender green bell peppers, and spicy tomatoes all nestled in layers of corn tortillas, swimming in a creamy sauce made from cream of chicken soup, cream of mushroom soup, and chicken broth. This hearty casserole is topped with a generous layer of cheddar cheese, creating a bubbly, golden crust that’s impossible to resist. It’s a dish that brings folks together, creating a sense of community and belonging with each mouthful.
A Texan Classic with Deep Roots
King Ranch Chicken Casserole gets its name from the legendary King Ranch in South Texas, one of the largest ranches in the world, sprawling over 800,000 acres. While the ranch itself lays no claim to the recipe, its name evokes the rugged Texan spirit and pioneering character that define this vast piece of history.
Founded in 1853 by Captain Richard King, the ranch blends cattle ranching, farming, and wildlife management, standing as a symbol of Texan heritage and a testament to the state's deep connection to the land.
This dish is a staple among home cooks in Texas, so much so that you're bound to find several versions at any church potluck. King Ranch Chicken was even a favorite of First Lady, Lady Bird Johnson, who loved having it served at the LBJ Ranch in Stonewall, Texas.
This beloved casserole is listed among the “red book” recipes—a cherished collection of favorite dishes kept by her ranch staff. These treasured recipes are now housed in the archives at the Lyndon B. Johnson Library at the University of Texas, underscoring the dish's enduring appeal and its place in Texan culinary history.
King Ranch Chicken Casserole has a rich history, often appearing in junior league cookbooks and being passed down through generations. While the exact origins of this Tex-Mex dish are a bit of a mystery, there’s no doubt it has become a beloved part of Texan cuisine. Over time, the original recipe has evolved, with each cook adding their own twist. But the heart of the dish remains the same: a creamy, cheesy, chicken-packed delight that embodies the essence of comfort food and Texan tradition.
Simple Ingredients, Big Flavors
One of the best things about this King Ranch Chicken Casserole recipe is that it uses simple ingredients you probably already have in your pantry. The star of the show is, of course, the chicken. Whether you use a whole roasted chicken, shredded chicken breasts, or even leftover rotisserie chicken, the result is a deliciously tender chicken mixture that forms the heart of this dish.
Cooking Tips for the Best King Ranch Chicken Casserole
To make the best King Ranch Chicken Casserole, start by sautéing your vegetables in a large skillet with a bit of butter or olive oil. This step brings out their sweetness and adds a layer of flavor to the dish. Once the veggies are soft, mix them with the melted Velveeta cheese in a large mixing bowl. Add your Rotel tomatoes with green chiles, and the creamy sauce made from the condensed soups and chicken broth.
Layering is key to this dish. Start with a bit of the sauce mixture at the bottom of a greased baking dish (a little cooking spray goes a long way to prevent sticking). Then, add a layer of chopped corn tortillas, followed by chicken, more sauce, and a sprinkle of grated cheddar cheese. Repeat the layers, finishing with a generous topping of cheddar cheese.
Bake the casserole in a preheated oven until it's bubbling and golden on top. For an extra-crispy finish, turn on the broiler for the last few minutes of cooking. Just keep an eye on it to prevent burning.
Variations and Serving Suggestions
The beauty of King Ranch Chicken Casserole is its versatility. You can easily adapt it to suit your tastes or whatever ingredients you have on hand. Here are a few ideas:
- Spicy Kick: Add some diced poblano peppers or jalapeños for extra heat.
- Different Cheeses: Mix in some Monterey Jack or a Mexican cheese blend for a different flavor profile.
- Tortilla Chips: For added crunch, top the casserole with crushed tortilla chips before baking.
Serve this tex-mex casserole hot and bubbly, garnished with fresh cilantro or green onions if you like. It pairs wonderfully with a simple green salad, Mexican rice, or some buttery cornbread. And don’t forget the cold margaritas – they’re the perfect accompaniment to this cheesy chicken delight.
Crock Pot and Leftover Magic
King Ranch Chicken Casserole isn't just for the oven. You can also make it in a crock pot for an easy dinner option. Simply layer the ingredients in your slow cooker, set it on low, and let it cook until everything is hot and bubbly. This method is perfect for busy days when you want to come home to a ready-made, comforting meal.
Leftovers, if there are any, reheat beautifully. Store them in an airtight container in the refrigerator and enjoy within a few days. The flavors meld together even more, making it even tastier the next day.
A Dish That Brings Everyone to the Table
King Ranch Chicken Casserole is more than just a main dish; it’s a celebration of Tex-Mex flavors and Texan hospitality. It’s a dish that’s been bringing families and friends together for generations, filling homes with the irresistible aroma of bubbling cheese and savory chicken. Whether you’re cooking for a crowd, taking a meal to a friend, or just craving some comfort food, this casserole is sure to hit the spot.
So, roll up your sleeves and give this King Ranch Chicken Recipe a try. It’s simple, it’s delicious, and it’s packed with the flavors of Texas. Trust me, once you’ve tasted this hearty casserole, it’ll become a regular in your dinner rotation. Happy cooking, y’all!
Here's a quick rundown of what you'll need:
- Cooked Chicken: Shredded chicken breasts, rotisserie chicken, or any cooked chicken you have on hand.
- Corn Tortillas: These form the base and layers of the casserole, adding a wonderful texture and flavor.
- Rotel Tomatoes with Green Chiles: These give the dish its signature kick and Tex-Mex flair.
- Condensed Soups: Cream of chicken soup and cream of mushroom soup create the creamy sauce that ties everything together.
- Chicken Broth: Adds moisture and enhances the flavor of the casserole.
- Cheddar Cheese: A must-have for that cheesy, golden top layer.
- Spices and Veggies: Chili powder, cumin, garlic, yellow onion, and green bell peppers add depth and a burst of color.
Equipment Used
- Large Skillet – For sautéing vegetables and preparing the sauce.
- Large Mixing Bowl – To combine the vegetables and sauce.
- Microwave-Safe Dish – For melting the Velveeta cheese.
- 9×13-Inch Baking Dish – To assemble and bake the casserole.
- Cooking Spray – To grease the baking dish.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Wooden Spoon or Spatula – For stirring and mixing ingredients.
- Cutting Board and Chef Knife – For chopping vegetables and tortillas.
- Serving Spoon – To serve the casserole.
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Serving Suggestions
Here are a few dishes that a great served with King Ranch Chicken.
More Tex-Mex Favorites
- Sizzling Fajitas
- Shredded Beef Tacos with Avocado and Lime
- Homemade Tortilla Chips
- White Chicken Enchiladas with Creamy Salsa Verde
- Frescas Con Crema (Strawberries and Cream)
Please let me know how you like this King Ranch Chicken Casserole in the comments! I love hearing from you!
King Ranch Chicken Casserole
Equipment
Ingredients
- 2 pounds chicken cooked, deboned, and shredded or chopped
For the Sauce:
- 1 large onion chopped
- 1 bell pepper seeded and chopped
- 2 tablespoons butter
- 1 clove garlic minced
- ½ cup sour cream
- 1 10.5-oz-can cream of mushroom soup
- 1 10.5-oz-can cream of chicken soup
- 1 cup chicken broth
- 1 10-oz-can Rotel diced tomatoes and green chiles
- 1 cup Velveeta cheese cubed & melted
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 12 corn tortillas chopped
For the Topping:
- 2 cups sharp cheddar cheese grated
Instructions
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C).
For the Sauce:
- Heat butter in a large skillet over medium-high heat.
- Saute onion and bell peppers in butter until softened, about 2 minutes. Add garlic and saute for another 30 seconds.
- Transfer cooked vegetables to a large bowl.
- Melt Velveeta cheese in a microwave safe dish. Add to the bowl of vegetables.
- Add sour cream, both cans of condensed soup, Rotel tomatoes with and green chiles, chicken broth, chili powder, cumin, salt and pepper; mix until sauce is well-combined.
Assembly:
- Spread about ¼ cup of sauce in the bottom of a 9×13-inch baking dish.
- Layer with ½ of the tortillas, then the chicken, ½ of the sauce, and ½ of the Cheddar cheese.
- Spread the remaining chicken over the tortillas.
- Spread most of the remaining sauce over the chicken, reserving ½ cup of the sauce.
- Top with another ⅓ of the Cheddar, and the remaining tortillas.
Topping:
- Spread the remaining ½ cup of sauce over the top, and sprinkle with the remaining Cheddar.
- Bake casserole in the preheated oven until bubbling, about 40-45 minutes.
- Turn the oven to broil and broil until the top is golden, about 2 to 3 more minutes.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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