If you’re craving a saucy, cheesy, and easy dinner that’s bursting with Tex-Mex flavors, look no further than the legendary King Ranch Chicken Casserole. The casserole’s popularity extends beyond home kitchens, making it a favorite at potlucks, church suppers, and community gatherings.
As comfort food trends continue to evolve, King Ranch Chicken Casserole remains a beloved classic, adapting to modern tastes while maintaining its core identity as a satisfying, crowd-pleasing meal that embodies the spirit of Tex-Mex cuisine.
The Mysterious Origins of King Ranch Chicken Casserole
Despite its name, the King Ranch Chicken Casserole has yet to prove a proven connection to the famous King Ranch in South Texas, known for its cattle empire. Some speculate that a ranch hand may have created the dish, while others believe the name was simply attached to the grandeur of the Lone Star State.
Some food historians speculate that it may have evolved from the classic Chicken à la King, adapting to regional tastes with the addition of Tex-Mex ingredients. Regardless of its origins, this casserole has become a staple in Texan cuisine and beyond.
Elevating the Classic Recipe
While many traditional recipes rely on canned cream soups for convenience, some cooks prefer to make their creamy sauce from scratch using butter, flour, and chicken broth. It allows for greater control over the ingredients and can result in a fresher, more nuanced flavor profile.
Other variations on the classic recipe include adding sautéed onions and bell peppers for extra depth of flavor or incorporating different types of cheeses like pepper jack for an extra kick of heat. Some even swap the chicken for beef, paying homage to the cattle-ranching roots of South Texas.
A Comforting Casserole for Any Occasion
Whether you’re feeding a crowd at a potluck or simply looking for a satisfying weeknight meal, King Ranch Chicken Casserole is a crowd-pleaser that’s sure to leave everyone feeling happy and full. Its combination of familiar ingredients and bold Tex-Mex flavors makes it a comforting dish that’s easy to love.
So, the next time you’re in the mood for a taste of South Texas, grab your 9×13 baking dish and whip up a batch of this legendary casserole. With each creamy, cheesy, and spicy bite, you’ll understand why King Ranch Chicken Casserole has earned its place in the hearts and stomachs of food lovers everywhere.
King Ranch Chicken Casserole
Equipment
- 9×13 inch baking dish
Ingredients
For the Creamy Sauce
- 6 tbsp butter
- 2 cloves garlic minced
- 6 tbsp flour
- 2 cups milk
- 2 cups chicken broth OR stock
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt & freshly ground pepper
For the King Ranch Casserole
- 4 cups shredded or chopped cooked chicken
- 12 corn tortillas quartered
- 8 ounces 2 cups grated cheddar OR Colby Jack cheese
- 1 10-ounce can Rotel (diced tomatoes & green chiles), drained
- 1 jalapeño seeds & membranes removed and finely diced (optional)
Instructions
For the Creamy Sauce
- Melt the butter in a medium saucepan over low heat. Once the butter is melted, add the minced garlic, and sauté until fragrant and lightly golden, about 1 minute.
- Stir in the flour and whisk continuously for 1 minute to create a smooth roux. Gradually whisk in the milk and 1 cup of chicken stock, ensuring that no lumps form. Increase the heat to medium and continue stirring until the sauce thickens and becomes smooth.
- Remove the pot from the heat and stir in the cumin, garlic powder, and chili powder. Season with salt and freshly ground black pepper to taste. Your sauce is now ready to be layered into the casserole.
Assembling the Casserole
- Preheat your oven to 350°F, lightly spray a 9×13-inch baking dish with cooking spray and start layering your King Ranch Chicken Casserole.
- Scatter evenly half of the shredded chicken in the bottom of the baking dish. Dollop half of the creamy sauce on top and use the back of a spoon to spread it evenly. Arrange half of the quartered corn tortillas on top, overlapping slightly and tearing them in half to fill any gaps if needed.
- Sprinkle half of the grated cheese over the tortillas, then drizzle ½ cup of the remaining chicken broth over the entire surface, including the corners and edges. Repeat the layers of chicken, sauce, tortillas, cheese, and the final ½ cup of broth. To add an extra kick of flavor, evenly sprinkle the drained Rotel and diced jalapeños (if using) over the top of the casserole.
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.
Notes
- Chicken Options: Use leftover cooked chicken or cook it fresh using various methods (poaching, baking, grilling, slow cooker, etc.) For fresh chicken, use 3 to 4 frozen chicken breasts (about 1 ½ pounds total). Alternatively, use a rotisserie chicken torn into chunks (yields about 4 cups)
- Flour Alternatives for the Sauce: All-purpose flour, whole wheat flour, or whole wheat pastry flour can be used. For a gluten-free option, substitute gluten-free baking mix for regular flour.
- Milk Options: Use regular whole milk or unsweetened non-dairy milk (e.g., almond milk) in the sauce
- Rotel Substitutions: If Rotel is unavailable, use a regular can of diced tomatoes plus a small (4-ounce) can of diced green chiles. Alternatively, use an equivalent amount of fresh diced tomatoes and green chiles.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.