Okay, picture this: Sunday dinner, everyone’s gathered ’round, and the smell of something amazing is wafting from the kitchen. That’s where King Ranch Chicken comes in! It’s like a warm hug in casserole form, and honestly, it’s a classic for a reason. This recipe is seriously easy to throw together, even on a busy weeknight.
I remember the first time I had King Ranch Chicken. My Aunt Carol made it, and I was instantly hooked. All those layers of tortillas, creamy chicken, and cheese? Seriously, what’s not to love? It’s total comfort food, and I’m so excited to share my version with you. Trust me, your family will be begging for this King Ranch Chicken again and again!
Why You’ll Love This King Ranch Chicken Recipe
- Super easy to prep – even on a crazy weeknight!
- Seriously flavorful and comforting… think cheesy, creamy goodness.
- It’s a total crowd-pleaser. Perfect for potlucks or feeding a big family.
- You can totally customize the spice level to your liking.
King Ranch Chicken: A Family Favorite
King Ranch Chicken is a family favorite because, well, who doesn’t love layers of cheesy, creamy chicken and tortillas? Kids gobble it up, and adults appreciate the delicious flavor. It’s a guaranteed win-win at the dinner table!
Ingredients for King Ranch Chicken
Alright, let’s gather our goodies! You’ll need: 1 large white onion, finely chopped (about 1 cup, give or take!), 1 red bell pepper and 1 yellow bell pepper, both finely chopped too. Grab a jalapeno – seeded and finely chopped unless you’re feeling brave! 😉 Don’t forget the cans: one 10.5-ounce can of cream of chicken soup and one of cream of mushroom. Oh, and a 10-ounce can of diced tomatoes with green chilies (Rotel is my go-to!). You’ll also want a whole roasted chicken, about 4 cups torn into chunks, and about 16 corn tortillas. Last but not least, grab 1 1/2 cups each of shredded cheddar and Monterey Jack cheese.
How to Prepare King Ranch Chicken: Step-by-Step Instructions
Okay, here’s the lowdown on how to make this amazing King Ranch Chicken! Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll be chowing down on creamy, cheesy goodness in no time!
Preparing the King Ranch Chicken Sauce
First, you’ll want to grab your favorite big pot or Dutch oven. Heat up about a tablespoon of oil (I usually use canola) over medium heat. Toss in your chopped onion, bell peppers (both colors!), and that sneaky jalapeno. Sauté those veggies until they’re tender and just starting to get a little golden – about 5 to 7 minutes. You’ll know they’re ready when they smell amazing and are soft enough to poke easily with a fork. Then, stir in your chili powder, cumin, salt, and pepper. Next up: the cream of chicken and cream of mushroom soups, diced tomatoes with green chilies, and chicken broth. Bring it all to a simmer, and then set aside a 1/2 cup of that sauce – you’ll need it later! Finally, stir in your cooked chicken. Boom! Sauce done!
Assembling the King Ranch Chicken Casserole
Alright, preheat that oven to 375 degrees F! Grease a 9×13-inch baking dish – don’t skip this step, or you’ll be scraping forever! Spread that reserved 1/2 cup of sauce on the bottom. Then, layer half of your torn tortillas on top. Next, spoon half of the chicken mixture over those tortillas. Now comes the good part: sprinkle on half of the cheddar and half of the Monterey Jack cheese. Repeat those layers one more time – tortillas, chicken, then cheese! Almost there!
Baking Your King Ranch Chicken
Cover that casserole dish with foil, and bake for 30 minutes. This helps everything get nice and melty without burning the top. After 30 minutes, take the foil off and bake for another 15 to 20 minutes, or until it’s bubbling and golden brown. The cheese should be melted and gooey, and the tortillas should be soft. Let it sit for about 5 minutes before serving – it’s hot, hot, hot!
Tips for the Best King Ranch Chicken
Want to take your King Ranch Chicken from good to *amazing*? I’ve got a few tricks up my sleeve! First off, don’t skimp on the veggies! They really add so much flavor to the sauce. And trust me, a little extra cheese never hurt anyone. 😉
Spice It Up: Adjusting the Heat in Your King Ranch Chicken
If you like a little kick, don’t be shy with that jalapeno! Leaving the seeds in will definitely turn up the heat. You can also add a pinch of cayenne pepper or use a spicier chili powder. Start small and taste as you go, though! You can always add more spice, but you can’t take it away!
Choosing the Right Chicken for King Ranch Chicken
Honestly, rotisserie chicken is my go-to for this recipe. It’s so easy and flavorful! But leftover cooked chicken works great too. You can even use store-bought shredded chicken if you’re in a pinch. Just make sure it’s seasoned well! Nobody wants bland chicken in their King Ranch Chicken!
King Ranch Chicken Variations
Okay, so you’ve mastered the classic King Ranch Chicken? Awesome! Now, let’s get a little wild and try some fun variations. Don’t be afraid to experiment and make it your own! My favorite part is seeing what creative twists people come up with.
Vegetarian King Ranch Chicken
Want to skip the chicken? No problem! Black beans are a fantastic substitute. Or, load it up with extra veggies like corn, zucchini, or more bell peppers. Trust me, it’s still super tasty!
King Ranch Chicken with Different Cheeses
Cheddar and Monterey Jack are classics, but why not try pepper jack for a little extra zing? Or maybe some Colby Jack for a milder flavor? Even a little bit of crumbled queso fresco would be delicious! Go wild!
Serving Suggestions for King Ranch Chicken
Okay, your King Ranch Chicken is bubbly and golden… now what? Well, I love serving it with a dollop of sour cream or Greek yogurt on top. A side of Mexican rice or a simple green salad is also perfect. And, of course, you can’t forget the chips and salsa! Yum!
Storing and Reheating Your King Ranch Chicken
Got leftovers? Lucky you! Just pop your King Ranch Chicken in an airtight container and stash it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, just microwave it until it’s warmed through. Or, for extra crispy edges, bake it in the oven at 350°F until bubbly!
King Ranch Chicken: Frequently Asked Questions
Got questions about making the best King Ranch Chicken ever? Don’t sweat it! I’ve got you covered with answers to some of the most common questions I get. Let’s dive in!
Can I make King Ranch Chicken ahead of time?
Absolutely! This is actually a great make-ahead dish. Just assemble the casserole as directed, cover it tightly, and pop it in the fridge. Then, when you’re ready to bake, just add about 10-15 minutes to the baking time. Easy peasy!
How do I prevent King Ranch Chicken from being too dry?
Nobody wants a dry casserole! Make sure you’re using enough sauce, and don’t overbake it. That 1/2 cup of reserved sauce is key, so don’t forget it! Also, using fresh, juicy rotisserie chicken helps keep things moist.
Is King Ranch Chicken gluten-free?
It can be! The main thing is making sure you use corn tortillas, since they’re naturally gluten-free. Just double-check the labels on your other ingredients, like the cream of chicken soup, to make sure they don’t have any sneaky gluten hiding in there. There are gluten-free versions of almost everything these days!
Nutritional Information for King Ranch Chicken
Okay, so everyone always asks about the nutrition info for this King Ranch Chicken. Here’s the deal: it’s really tough to give exact numbers because it totally depends on the brands you use and how big your servings are. So, just keep in mind that any nutritional information you find is just an estimate and not a guarantee, alright?
Enjoy Your Homemade King Ranch Chicken!
Alright, dig in and enjoy! And hey, if you loved this King Ranch Chicken recipe as much as I do, be sure to leave a comment below! Rate the recipe, and share it with your friends on social media. Happy cooking!
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Unbelievable King Ranch Chicken in Under 1 Hour
- Prep Time: 30 mins
- Cook Time: 45-50 mins
- Total Time: 1 hr 30 mins
- Yield: 8 to 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
King Ranch Chicken is a comforting casserole with layers of tortillas, chicken, and a creamy, flavorful sauce. A family favorite that’s easy to make.
Ingredients
- 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 jalapeno, seeded and finely chopped
- 2 tablespoons 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 cup 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 cups shredded sharp cheddar (about 6 ounces)
- 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
Instructions
- Preheat the oven to 375 degrees 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, jalapeno, 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.
- Allow to sit 5 minutes before serving.
Notes
- For a spicier dish, leave the seeds in the jalapeno.
- You can use store-bought shredded chicken or leftover cooked chicken.
- Adjust the amount of cheese to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
