King Ranch Casserole Is The Ruler Of Dinnertime
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, king ranch casserole, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
If you like cheesy chicken casseroles with a kick to them then you are going to go ape of this yummy King Ranch dish! Sometimes, when I make this casserole, my children refer to it as, “Queen Ranch Casserole” because I’m a girl and I made it. LOL isn’t that adorable? My kids are so creative 🙂 Did I mention that my little cherubs are crazy about this casserole? They absolutely love it and so does my husband. it makes a wonderful weeknight meal as it is very easy to throw together. Yummy!
Check out what our pals over at Group Recipes had to say about this delightful recipe:
This recipe is only long in words. Read it once and come close. You really can’t goof it up. It is so good.
So true! At first glance you might think that this recipe is quite lengthy and stressful but I assure you that it is not. King Ranch casserole is one of the easiest recipes I’ve ever made.
Ingredients
1 1/2 pounds of Tyson chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of Bertolli olive oil
3 cloves of garlic, minced
4 tablespoons of Land O Lakes butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of McCormick cumin
1 cup of College Inn chicken broth
2 tablespoons of Gold Medal flour
1/2 teaspoon of cayenne pepper
1/2 cup of Borden half and half
1/3 cup of Daisy sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Morton salt and pepper to taste.
Instructions
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: King Ranch casserole can be made with any kind of poultry meat.
Thank you to Group Recipes for this great dinner idea.
10 Comments
Great recipes. Thank you.
Could you use hamberger? How much?
looks good
This recipe is 1) too dry and 2) unnecessarily complicated. I labored through it all the way too the end and can unequivocally declare I’ll not try it again. The ingredient list and the order of preparation were incredibly difficult to cross reference.
BUT, if I should attempt it again, I would double the liquid so that it’s more creamy and flavorful……the corn tortillas soaked up all the moisture……IMO it needs more of everything except chicken and tortillas.
This recipe is 1) too dry and 2) unnecessarily complicated. I labored through it all the way to the end and can unequivocally declare I’ll not try it again. The ingredient list and the order of preparation were incredibly difficult to cross reference.
BUT, if I should attempt it again, I would double the liquid so that it’s more creamy and flavorful……the corn tortillas soaked up all the moisture……IMO it needs more of everything except chicken and tortillas.
So, too bland as well as too dry and complicated?
appreciate any response
Thanks Jeanette Parker for the tips.
There isn’t anything I hate worse than an intense recipe that doesn’t work in the end.
Will definitely try your suggestions.
Here is the recipe I have used for years.
2 lbs. skinned chicken
1 can chicken broth
2-3 Tablespoons butter
1 can rotel
¼ cup reserved chicken stock
1 cup chopped onion
1 lb. cheddar cheese, grated
½ cup oil
2 teaspoons chile powder
15 corn tortillas
¾ cup pace’s picante sauce
1 can cream of mushroom soup
1 can cream of chicken soup
sour cream and cilantro
to garnish
1. Place chicken in a saucepan and cover with water or broth. Bring to a boil and simmer for 15 mins. Strain the chicken, saving the broth. Chop the chicken up after it has cooled off.
2. Saute’ the chopped onions in butter until the onions are translucent. Combine the soups, chile powder, rotel, ,sauteed onions and chicken. Add the 1/4 cup of chicken broth to make mix more liquid.
3. Heat the oil. Test oil with wooden spoon handle. When hot enough, dip the tortillas quickly into the hot oil for no more than five seconds and drain on paper towels.
4. Place five (5) tortillas on the bottom of the casserole. Cover the tortillas with half of the chicken mixture, then layer 1/3 of the grated cheese over the chicken. Repeat the layers: 5 tortillas, rest of the chicken mixture, 1/3 of the cheese, Top with 5 more tortillas, picante sauce and the remaining cheese.
5. Bake for 30 minutes at 350F and garnish with sour cream and cilantro. Makes 8 servings.
Sounds so good an looks really applying
Please e mail this recipe to below