King Ranch Chicken is a fun family recipe full of layers of shredded chicken, corn tortillas, onions, bell peppers, garlic, jalapenos, and tomatoes in a creamy chicken sauce and topped with cheddar jack cheese. This easy dinner recipe is made in one skillet and can be prepared in under 30 minutes using precooked cubed or shredded chicken.
Delicious King Ranch Chicken Casserole
Are you looking for an easy and tasty dinner idea? Look no further than this delicious King Ranch Chicken Casserole recipe! This dish is packed with flavor and will surely become a family favorite. If your house is anything like mine, quick and easy chicken recipes are a must! This one even comes with a bonus. Yeah! Did someone say bonus? This casserole recipe is all made in one ovenproof skillet. The flavor combinations in this delicious dish are just perfect. If you like this easy casserole, try chicken pot pie casserole, chicken cordon bleu casserole, chicken parmesan casserole, and chicken broccoli rice casserole.
I love to poach the chicken for this recipe, but feel free to bake it or even use an already-prepared rotisserie chicken that you can pick up at almost any grocery store or warehouse store. This easy dinner recipe does not contain cream of mushroom or cream of chicken soup, as it is so easy to make a roux to thicken the chicken broth. Then, I season the chicken sauce with cumin, chili pepper, and a pinch of cayenne.
King Ranch Chicken Casserole Ingredients
How to Poach Chicken for this Casserole
If you wish to poach your chicken breasts for this recipe, then place the chicken breasts in a skillet and add about 4 cups of low-sodium chicken broth along with a few peppercorns, a few sprigs of cilantro, and a clove of garlic. Heat to a low simmer and cook uncovered for 3-4 minutes. Cover and remove from the heat. Let sit for about 12- 15 minutes or until the chicken breasts reach an internal temperature of 155 degrees. Remove them from the chicken broth and rest for 5-10 minutes. Finely shred or cube the chicken. Reserve the chicken broth, or better yet, use some of it in your king ranch skillet.
Recipe Tips
- Cut your vegetables into small bite-size pieces and mince your garlic and jalapeno. This will ensure that each bite of this skillet recipe is a cornucopia of great flavors.
- You can use white corn or yellow corn tortillas, as they work equally well.
- With just a little patience and understanding, you can pick flavorful and mild jalapenos. Always look for the younger peppers that are smooth and green all over. They should be free of any striations. Also, remove veins and seeds before mincing. Be sure to wash your hands thoroughly after handling jalapenos so you do not inadvertently touch your eye.
- Cheddar cheese, Pepper Jack cheese, Monterey Jack cheese, and Colby Jack all work well with this recipe.
- For sensitive palates, omit the jalapeno or substitute a small can of green chiles.
- This recipe moves pretty quickly, so plan to have all your ingredients near.
- This casserole can also be assembled and baked in an 8 or 9-inch baking dish.
What to Serve with King Ranch Chicken Casserole
Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in a 350-degree oven for 15-20 minutes. Use an ovenproof skillet or casserole dish.
To freeze, first, cool the dish briefly after prepping. Do not bake. Cover with two layers of plastic wrap and a layer of aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. Remove from the fridge about 40 minutes before baking. Bake as directed.
More Chicken Recipes
King Ranch Chicken Casserole
Ingredients
- 1 1/2 tablespoons olive oil
- 1 green bell pepper finely diced
- 1 red bell pepper finely diced
- 1 small onion finely diced
- 1 small jalapeno minced
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups low sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 pinches ground cayenne pepper
- kosher salt and fresh ground black pepper to taste
- 6 6 inch white or yellow corn tortillas cut in 1 inch segments
- 2 cups cooked chicken diced or shredded
- 1 can 10 ounces Rotel diced tomatoes and green chilies (drained)
- 1 1/2 cups shredded cheddar jack cheese or any Mexican blend
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 350 degrees.
- Add olive oil to a large ovenproof skillet over medium heat. Add bell peppers, onions, and jalapenos. Cook for 4-5 minutes; or until the vegetables are soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Remove vegetables to a plate, and cover to keep warm.
- Melt butter in a pan over medium-low heat. Sprinkle in flour. Whisk to combine, cooking for 1-2 minutes; whisking continuously. Whisk in chicken broth, cumin, chili powder, and cayenne. Season with kosher salt and fresh ground black pepper to taste. Reduce to a simmer and cook until slightly thickened, approximately 3 minutes.
- Stir in corn tortillas, cooked chicken, and drained tomatoes with green chilies.
- Sprinkle with cheese. Bake for 20 minutes; or until the cheese is melted. Sprinkled cooked green peppers, onion, and jalapenos over the top. Place in oven for 2-3 minutes to warm. Sprinkle with cilantro. Serve promptly.
Notes
- Cut your vegetables into small bite-size pieces and mince your garlic and jalapeno. Consequently, that will ensure that each bite of this skillet recipe is a cornucopia of great flavors.
- You can use either white corn or yellow corn tortillas, as they both work equally well.
- With just a little patience and understanding, you too, can pick jalapenos that are flavorful yet mild. Therefore always look for the younger peppers that are smooth and green all over. They should be free of any striations. Also, remove veins and seeds before mincing. Be sure to wash your hands thoroughly after handling jalapenos, so you do not inadvertently touch your eye.
- Cheddar cheese, Pepper Jack cheese, Monterey Jack cheese, and Colby Jack all work well with this recipe.
- The jalapeno can be omitted for those with a sensitive palate. Or substitute a small can of green chiles.
- This recipe moves fairly quickly, so plan ahead and have all your ingredients in close proximity.
- This can also be assembled and baked in an 8 or 9-inch baking dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, first cool the dish for a little bit after prepping. Do not bake. Cover with two layers of plastic wrap and a layer of aluminum foil. Place in the freezer for up to 2 months. Thaw in the refrigerator overnight. Remove from the refrigerator about 40 minutes prior to baking. Bake as directed.
Nutrition
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Kayla Sanders
This was an amazing recipe!! I got compliments from everyone including my picky eater kiddos. It was a bit complicated to make alone so my husband joined in which, made it kinda romantic! I will definitely be making this again!!
Beth Pierce
Thanks, Kayla! I am so glad that your family liked it! I wish my husband would help in the kitchen!
Clark
Wow! This was really delicious and my wife loved it. Thank you for sharing the recipe and the tips. I can’t wait to make it again. So easy and flavorful!
Beth Pierce
Thanks, Clark! I am so glad that you and your wife liked it!
Carol Colborn
We love this recipe! It’s always better to make sauce from scratch. Canned soup has lots of additives and preservatives.
Nadine
What a delicious recipe! It had all the flavors that my family loves! Thank your for the recipe.
Beth Pierce
Thank you, Nadine!
Fransic V
Great recipe with so much flavor. Even my picky friends liked it. I will make this again. Thanks for the recipe!
Kimberley Asante
I absolutely love your take on King Ranch Chicken without canned soup! Your recipes always inspire me to get creative in the kitchen. Keep up the amazing work, and I can’t wait to try this dish for dinner tonight!
Beth Pierce
Thank you, Kimberley!
Catherine Kay
I needed another delicious casserole recipe – this was the perfect addition. I loved that it did not have canned soup. I really don’t like canned soup either.
Beth Pierce
I understand!
Brittney Naylor
This was the perfect recipe for my family! It has a ton of flavor and is easy enough to make with all the family choas going on. This is going into my personal recipe file.
Beth Pierce
Thanks, Brittney! I am so glad that you like it!
Bennett
If I could give this recipe more than five stars, I would. It’s fantastic. I love all the cheese and the spices. Thanks for another great one!
Beth Pierce
My pleasure, Bennett! Have a great day!
Steve B
Does the recipe use soft or hard corn tortillas?
Beth Pierce
Soft
Gina Abernathy
30 minute meals are my go to during the week. This was amazing and full of flavor. I added some extra jalapenos and used a rotisserie chicken. Perfect!
Beth Pierce
Thanks, Gina!! So glad that you liked it!
cam
My boyfriend made this for us for dinner and he’s not a huge chef in the kitchen. He had no problem making it as it was so easy to make! So delicious, can’t wait to have it again!
Beth Pierce
Thanks, Cam! So glad that your boyfriend enjoyed making it and that you both liked it!
Mahy
I think I could eat a lot of it. Definitely need to make a big batch next time I cook!