King Ranch Chicken Casserole is the ultimate Tex-Mex comfort food. It’s creamy, cheesy, slightly spicy, and incredibly satisfying. Think of it as the love child of chicken pot pie and enchiladas.
Despite its grand name, it doesn’t originate from the actual King Ranch in Texas. It’s a humble, classic casserole that became a staple in community cookbooks and family dinners across the South and beyond.
Here is a classic, from-scratch recipe that’s sure to become a favorite.
King Ranch Chicken Casserole
A creamy, layered Tex-Mex casserole with tender chicken, corn tortillas, and a rich, flavorful sauce.
Prep Time: 25 minutes
Cook Time: 45 minutes
Serves: 8
Ingredients
For the Sauce:
2 tablespoons butter
1 medium onion, chopped
1 bell pepper (any color), chopped
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 (10 oz) can Ro-Tel tomatoes (Original, undrained)
1 cup chicken broth
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ cup sour cream (optional, for extra creaminess)
For the Assembly:
3 cups cooked chicken, shredded or diced (a rotisserie chicken works perfectly!)
12-15 corn tortillas, cut into quarters or strips
2 cups shredded cheese (a blend of cheddar and Monterey Jack is ideal)
For Garnish (optional):
Chopped fresh cilantro
Diced avocado
A dollop of sour cream
Instructions
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