King Ranch Casserole
King Ranch Casserole might share its name with one of the most famous ranches in Texas, but the dish itself didn’t come from the ranch. What it does have is a long history of showing up anywhere folks gather around a table.
I have probably seen this casserole at more funerals, family reunions, and get-togethers than I can count. We used to have it at least twice a week during the winter when I was growing up.
Today, we’re sticking close to the roots of this classic chicken casserole, but we’re going to cowboy it up just a little.
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Start with the Peppers and Onion
A lot of King Ranch Casserole recipes call for green bell pepper. You can certainly use one, but when Hatch green chile is available, that’s what I’m reaching for.
Melt the butter in a cast iron skillet and add the chopped red bell pepper, roasted green chiles, and yellow onion. Cook them for about 5 minutes, or until they are tender.
If you’re cooking this in a 12-inch Dutch oven, you can sauté the vegetables right in the same Dutch oven you’ll use to bake the casserole.
Mix the Chicken Filling
In a large bowl, combine the cooked chicken with the cream of chicken soup, cream of mushroom soup, and Rotel.
Then it is time to season it. Ancho chile powder adds a little smoky chile flavor without overpowering the casserole. We’re also adding garlic powder, black pepper, and Kent’s Mesquite Smoke Seasoning for another layer of smoky Southwestern flavor.
Stir in the cooked peppers and onion until everything is well combined.
Layer the King Ranch Casserole
Tear the corn tortillas into roughly 1-inch pieces. There is no need to get particular about the shape. We aren’t getting into geometry here.
Start with an even layer of tortillas on the bottom of your greased casserole dish or Dutch oven. Spoon some of the chicken mixture over the tortillas, spreading it into an even layer, and sprinkle cheddar cheese over the top.
Keep repeating those layers until all the ingredients are used. You should end up with about two or three layers. Finish with tortillas and plenty of cheddar cheese on top.
Bake Until Hot and Bubbling
Bake the casserole at 350°F for 30 to 35 minutes, or until everything is hot and bubbling and the cheese has melted.
Tip: For another layer of smoky flavor, try replacing part of the cheddar with smoked cheese.
Remember, the chicken is already cooked and the vegetables have already been sautéed. We’re really letting everything warm through while those flavors come together and the tortillas soften.
Let the casserole cool for a few minutes before serving. That melted cheese will burn your tongue if you get in too big of a hurry.
Top with the green onions and serve warm.
This is the kind of casserole that works for Sunday supper, a family gathering, or just a cold night when you need something filling. And if you have leftovers, warm them up the next morning and put an egg on top. I won’t argue with that either.
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