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This King Ranch chicken casserole combines zesty Tex-Mex flavors with creamy comfort food in one family-friendly dish. The layers of corn tortillas, shredded chicken, and cheese create a lasagna-like texture that's irresistible for any gathering, especially in Texas where this dish has reached legendary status.
I first made this casserole for a neighborhood gathering after moving to the South, and it disappeared faster than any other dish on the table. The requests for the recipe came flooding in, and now it's my guaranteed crowd-pleaser whenever I need to feed a group.
Ingredients
- Cooked chicken 3 pounds. Using a rotisserie chicken saves time and adds extra flavor
- Corn tortillas 10 six-inch. They soften beautifully in the sauce and provide authentic texture
- Cheddar cheese 8 ounces. Opt for freshly shredded for better melting
- Red and green bell peppers. The combination adds color and sweet pepper flavor
- White onion. Provides essential aromatic base
- Cream of mushroom and chicken soups. These create the creamy binding sauce
- Diced tomatoes with green chiles. RO*TEL adds signature Tex-Mex heat and acidity
- Chicken broth. Thins the sauce to perfect consistency
- Sour cream. Adds tanginess and richness
- Spice blend. Cumin, ancho chile powder, oregano and chipotle chile powder create authentic depth of flavor
Step-by-Step Instructions
- Prepare the vegetables.
- Heat oil in a skillet over high heat and quickly sauté the diced onion and bell peppers for about 2 minutes. This brief cooking preserves some texture while removing the raw edge from the vegetables.
- Create the sauce mixture.
- Combine the sautéed vegetables with both condensed soups, diced tomatoes with chiles, chicken broth, sour cream, and all seasonings in a large bowl. Mix thoroughly to ensure the spices are evenly distributed throughout the sauce.
- Begin layering.
- Spread a few tablespoons of sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Then add half the chicken, half the sauce, half the cheese, and half the quartered tortillas.
- Complete the layers.
- Add remaining chicken followed by most of the remaining sauce. Reserve about 1/2 cup of sauce for the top. Add another third of the cheese and the rest of the tortillas. Finish with the reserved sauce and remaining cheese on top.
- Bake to perfection.
- Place in a preheated 350°F oven and bake until bubbling throughout, about 40 minutes. The internal layers will meld together while the edges become slightly crispy.
- Create a golden finish.
- Switch the oven to broil for the final 2-3 minutes, watching carefully to achieve that irresistible golden brown cheesy top without burning.
The ancho chile powder is my secret weapon in this recipe. I discovered its mild, fruity heat adds complexity without overwhelming the dish. My grandmother always said a good King Ranch casserole should have layers of flavor, not just heat, and this spice delivers exactly that.
Make It Ahead
This casserole is perfect for meal prepping. You can assemble it completely up to 24 hours before baking and keep it covered in the refrigerator. When ready to serve, simply add about 10-15 minutes to the baking time if starting from cold. For longer storage, freeze the unbaked casserole tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking.
Customize Your Heat Level
One of the beautiful aspects of King Ranch Chicken is how easily you can adjust the spice level. For a milder version that kids will love, use regular diced tomatoes instead of RO*TEL and omit the chipotle chile powder. If you prefer more heat, add a diced jalapeño with the bell peppers or increase the chipotle powder. Remember that the cheese helps balance the spice, so even a moderately spicy version remains family-friendly.
Serving Suggestions
While this casserole is a complete meal on its own, it pairs wonderfully with simple sides. A crisp green salad with lime vinaigrette offers a refreshing contrast to the rich casserole. For a more substantial spread, serve with Mexican rice, black beans, or grilled corn. Set out optional toppings like diced avocado, fresh cilantro, extra sour cream, or pickled jalapeños so everyone can customize their plate.
The Texas Connection
King Ranch Chicken Casserole gets its name from the famous King Ranch in Texas, one of the largest ranches in the United States. Interestingly, there's no confirmed connection between the ranch and this dish. Food historians believe it likely evolved from Mexican chilaquiles in the mid-20th century, adapting to American pantry staples like condensed soups. Today, it's considered quintessential Texan comfort food and appears at countless potlucks, church suppers, and family gatherings across the Lone Star State.
Recipe FAQs
- → Can I make King Ranch Chicken Casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance, cover it tightly with foil, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes beforehand and add about 10-15 minutes to the baking time if starting cold.
- → What sides pair well with King Ranch Chicken Casserole?
This hearty casserole pairs beautifully with a simple green salad, Mexican rice, refried beans, or steamed vegetables. For a complete Tex-Mex meal, serve with guacamole, pico de gallo, and sour cream on the side.
- → Can I freeze King Ranch Chicken Casserole?
Absolutely! Prepare the casserole as directed but don't bake it. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 15-20 minutes to the baking time if still cold.
- → How can I make a lighter version of King Ranch Chicken Casserole?
For a lighter version, use low-fat soups, reduced-fat cheese, and Greek yogurt instead of sour cream. You can also increase the vegetable content by adding corn, zucchini, or more bell peppers to the mix.
- → What's the origin of King Ranch Chicken Casserole?
Despite its name, this casserole has no confirmed connection to the famous King Ranch in Texas. The origin remains somewhat mysterious, but it became a staple of Texan potlucks and family gatherings in the mid-20th century, likely evolving from traditional Mexican-influenced casseroles in the region.
- → Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional and provide authentic flavor and texture, you can substitute flour tortillas if preferred. Keep in mind that flour tortillas may become more doughy when baked in the casserole.