King Ranch Chicken
If you're a fan of cheesy Tex-Mex recipes, let me tell you about the king of them all: King Ranch chicken. This casserole is a Texas classic, but these days, its deliciousness has spread far and wide.
- 1 tbsp. canola or vegetable oil, plus more for 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 tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. 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 (such as Rotel)
- 1/2 c. chicken broth
- 1 whole roasted chicken (such as rotisserie chicken), cooled and torn into chunks (about 4 cups)
- 16 corn tortillas, torn into pieces
- 1 1/2 c. shredded sharp cheddar (about 6 oz.)
- 1 1/2 c. shredded monterey jack cheese (about 6 oz.)
- Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with oil.
- In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the onion, red bell pepper, yellow bell pepper, jalapeño, chili powder, cumin, salt, and pepper and cook until the vegetables are tender and lightly golden, 5 to 7 minutes. Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth and bring to a simmer. Reserve 1/2 cup of the sauce. Remove from the heat and fold in the chicken.
- Spread the reserved 1/2 cup sauce on the bottom of the prepared baking dish. Place half of the torn tortillas on top of the sauce. Spoon in half of the chicken mixture. Sprinkle on half the cheddar and half the monterey jack cheese. Repeat the layers of tortillas, chicken mixture, and cheeses once.
- Cover with foil and bake for 30 minutes, then uncover and bake until bubbling and golden, 15 to 20 minutes more.
- Let sit 5 minutes before serving.
1 hr 30 mins
If you're a fan of cheesy Tex-Mex recipes, let me tell you about the king of them all: King Ranch chicken. This casserole is a Texas classic, but these days, its deliciousness has spread far and wide.
It's made with shredded chicken, a zesty cream sauce, plenty of melty cheese, and tortillas all layered together in a casserole dish—almost like lasagna. Some versions call for tortilla chips, but I like using corn tortillas instead.
Just tear them into pieces! The casserole can be assembled ahead and baked later on (more info on that below!), so it’s perfect for busy families or if you’re looking for nourishing, comforting dishes to bring to new parents.
Chicken casseroles are always crowd-pleasers! Why is it called King Ranch chicken?
The history on this one is fuzzy. Some say the casserole originated at the famous King Ranch in South Texas, although the ranch itself doesn't claim to have invented it. Others think the casserole might have been inspired by chilaquiles, a traditional Mexican dish with similar ingredients like lightly fried tortillas, salsa, cheese, and a protein such as fried eggs, chicken, or pork. (Here’s my go-to chilaquiles recipe!) We may never know the mysterious origins of King Ranch chicken, but one thing's for sure: it's absolutely delicious!
Can you make King Ranch chicken ahead of time? Absolutely! The casserole can be assembled up to 1 day ahead and stored, covered, in the refrigerator until time to bake.
Can you freeze King Ranch chicken? Yes, you can also freeze the unbaked casserole for up to 3 months.
Follow these steps: Line the baking pan with foil before assembling the casserole. Fold the foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and store in the freezer.
When you're ready to bake it, remove the plastic wrap, place the foil-topped casserole back into a 9-by-13-inch baking dish and thaw in the refrigerator overnight. Bake at 350°F following the recipe instructions. What do you serve with King Ranch chicken?
Since the casserole is rich and cheesy, I usually go for something light and fresh to balance everything out. Think corn salad, avocado salad, or just this perfect side salad that seems to go with everything!
Ingredients
- 1/2 cup chicken broth
- 1 1/2 cups shredded sharp cheddar (about 6 oz.)
- 1 1/2 cups shredded monterey jack cheese (about 6 oz.)