For months now (maybe even years), I’ve come across recipes for King Ranch Chicken Casserole in various magazines, cookbooks, websites and blogs. I even saved a few in my pile to make a later time. But, for some reason, I’ve never made it. I don’t know why.
I decided it was time to try this recipe. I was in the mood for a casserole — there’s something about casseroles and comfort food — so I thought, “what the heck?!”
Is It a Keeper?
Why, oh why, did I wait so long to make this recipe? Everyone loved it! It was creamy and cheesy with just a little hint of heat. Mmmmm! I really loved the flavor that the corn tortillas added. There was even a debate about who got to take the left overs for lunch the next day!
Another great thing about this recipe is you can make it ahead of time and freeze it (or stick it in the fridge). Then, when you want to make it, thaw it overnight in the fridge and bake it off. Next time, I’m making 2! One to eat and one for another day.
Now that I’ve discovered this little gem of a recipe, I’ll be adding it to my list of regulars! If you’ve never had this dish, I HIGHLY recommend making it!
King Ranch Chicken Casserole
Compliments of It’s a Keeper
www.everydaytastes.com
1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp vegetable
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 tsp chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat two more times. Bake at 350° for 30 to 35 minutes.
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Sasha Parker says
January 2, 2014 at 5:30 pmHey Christina!
I am going to try out your King Ranch Casserole recipe this weekend and wondering how many days it can be refrigerated before cooking? I was thinking to prepare tomorrow and make Sunday night. What do you think?
Thanks!
Sasha Parker
Premier Designs Jewelry Stylist
Serving since 2012
Christina says
January 2, 2014 at 11:21 pmHi Sasha — I think that would be fine. I usually make it 2-3 days before I plan to bake it and it’s always been great! Good luck and let me know what you think! 🙂
abi says
September 9, 2011 at 6:56 pmawesome my mom is making it
Erin says
June 20, 2011 at 11:34 amQuestion – when you make it to freeze, do you cook it at all? Or do you just bake it partly? I have a friend who is expecting this week and wanted to make it ahead of time for them. That way they’ll have a dish whenever they want to pull it out the freezer. Just want to make sure its as good frozen as it is fresh!
Christina says
June 20, 2011 at 11:38 amWhat a great friend you are! 🙂 In the past, I’ve assembled the casserole and froze it unbaked. When I was ready to eat it, I simply thawed it in the fridge and then baked it according to the recipe directions. It tasted just as good!
Good luck!
Bella says
May 11, 2011 at 9:56 amHey girl,
Wow this recipe sure got a ton of people drooling.I can’t blame them, it sure does sound good, and of course the fact that it is a one dish meal, is a super plus.
I loved it so much I FEATURED you, I hope it puts a smile on your face.
Come grab a button girl, and display it proudly!
**Features from week #33 & #34** @ Bella Before and After
Thanks girl 🙂
Hugs,
Bella
SJ @ Homemaker On A Dime says
May 9, 2011 at 9:25 amHi, Christina! I’m admiring all your creative posts here so can you please share them with us at the Creative Bloggers’ Party & Hop? Hope to see you there at the party 🙂
Christina says
May 11, 2011 at 8:39 amI link up each week! Thanks for the reminder though! 🙂
K says
May 6, 2011 at 3:01 pmOk, I apparently need to eat lunch. Everything is making my mouth water! Can I beg you to come link up to my recipe contest/linky, PLEASE?!?
http://www.bigklittlea.com/2011/05/concours-dcuisine-may-edition.html
Now following too, of course!
~K
Christina says
May 11, 2011 at 8:44 amI just linked up 3 recipes — what a great idea! Thanks for the invite! 🙂
nicolette @ momnivore's dilemma says
May 4, 2011 at 8:38 pmOoh. That recipe looks delectable, Christina!
Thanks for linking up at Creative Juice. Hope to see you back tonight!
Tetcha says
May 3, 2011 at 9:13 amYou make me hungry just looking at those pics. Looks really yummy! I hope you can visit my entry, too. Thanks! http://www.delightmyappetite.com/2011/04/food-trip-friday-yin-yang-shrimp-salad/
Krafty Kat says
May 2, 2011 at 11:40 pmIt’s gotta be good, there’s cream of mushroom in it! lol, thanks for linking up this week!
Bridget says
May 2, 2011 at 2:32 pmI’m confused. When I checked the Campbell’s site, the two cream soups are not listed as gluten-free! Did I miss something? Thanks!
Ann Kroeker says
May 1, 2011 at 5:24 pmI love that you are testing these and offering your personal review. Reading through the recipe, seeing the pix, and seeing your review convinces me to give this a try for my family, as well. Thanks for linking to Food on Fridays!
Heather says
May 1, 2011 at 12:56 pmLooks so good Christina! I have never made King Ranch, so I will definitely be trying this one. Thank you for sharing this with us at Inspiration Friday At The Picket Fence!
Heather