King Ranch Chicken Casserole

by flavorslutofficial
0 comment

Named after the largest ranch in America the King Ranch is ironically a cattle ranch! No one really knows how this dish started or who named it first, but it’s a favorite around these parts!

King ranch chicken

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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  • 3.5 lbs chicken breasts
  • 2 packages GF taco seasoning
  • 15 oz can green enchilada sauce
  • 12 oz mexican blend shredded cheese
  • 12 oz shredded pepper jack cheese
  • 8 oz shredded sharp cheddar cheese
  • 10 oz bag tortilla chips (I like scoops)
  • 1 12 oz box cream of mushroom soup ((Pacific brand is GF))
  • 1 12 oz box cream of chicken soup ((Pacific brand is GF))
  • 8 oz diced green chiles (drained)
  • 15 oz can rotel (drained)
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 2 Tablespoons garlic powder
  • 2 tsp onion powder
  • 1 tsp dried mexican oregano
  • 1 8 oz container sour cream
  • 1 Tablespoon cumin
  • 2 tsp ancho chile powder
  • 1 Tablespoon green chile powder
  • 1 Tbsp olive oil
  • 1 large onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 poblano pepper (diced)
  • Preheat your oven to 350°F
  • In a large pot combine chicken breast with taco seasoning and enchilada sauce. Cover with water and simmer over medium heat until chicken is cooked. About 30-45 minutes.
  • When chicken is done reserve one cup of liquid, shred and set aside in a bowl. Add the cup of liquid to the shredded chicken. It will absorb while it sits. Dump out the rest of the liquid and save the pan.
  • In the same pan over medium high heat add olive oil, diced onion, diced bell peppers (red and green), and diced poblano pepper. Saute until soft and onion is translucent. When done place in a bowl and set aside.
  • In the bowl with the pepper and onion mix, add your cream of mushroom soup, cream of chicken soup, diced green chiles, rotel, salt, pepper, oregano, onion powder, garlic powder, cumin, green chile powder, ancho chile powder. Mix it up! Get that wrist twistin’ like it’s stir fry!- and set aside.
  • Mix your shredded cheeses and set aside.
  • In a 9 x 13 pan add enough of your sauce mixture to coat the bottom of the pan. Add 1/3rd of your shredded chicken, then 1/3rd of your sauce mixture, then 1/3rd bag of your tortilla chips- lightly crumbled, and 1/3rd of your shredded cheeses.
  • Repeat layers until you run out.
  • Bake for 45 minutes or until casserole is heated through and cheese is hot and bubbling.
  • Allow to cool slightly and serve.
  • Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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