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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nancy
this shredded chicken layered dip is perfect way to end the week! i love it and really hits the spot
Liza
This is a fantastic recipe the whole family loves. I could eat the tasty sauce with a spoon! Another winner dinner from Small Town Woman.
Beth Pierce
Thanks, Liza!
Betsy
Definitely going to make this..everyone gave it 5 stars
catherine
I guess it’s obvious but you don’t mention to add the peppers, onions, etc. back in to the pan. Good recipe, I don’t like using canned soup. The “hand made” sauce for this was very nice.
Beth Pierce
Thanks for the heads up Catherine. So glad that you liked the recipe.
Jenn
Length and temp for oven, working w/ 9×12”
Beth Pierce
350 degrees 20-25 minutes
Jennifer
Made this the other day and we loved it. I made a few adjustments like I only used red pepper and did not use jalapeños. I actually topped half of it off with jalapeño slices.
Kpasa
Loved it! Will definitely add this recipe to our favorites. Definitely plan ahead and have everything measured out as it comes together quickly.
Beth Pierce
Thanks so much! So glad that you liked it!!
Natalie
This is my kind of meal!! Tons of flavor & ingredients I love! Putting it on our rotation!
Melissa
Great Family dinner! My family loved this, adding it to our list favorites!
Stephanie
This looks like something my kids will love! Definitely adding it to my shopping list for dinner next week.
Brenda Wheeler
We have made this recipe fir many years and have tried many but this was the best. I love making the sauce instead of using canned soups. Delicious ( I did cheat and used tortilla chips but they were organic)
Beth Pierce
Thanks so much Brenda! So glad that you liked it!
Nicole
Its like an Enchilada in a pan! So good!
Beth Pierce
Yes it really is!
Irina
What a colorful and delicious meal! Made it last night. It was amazingly GOOD! Will be making again for sure:)
Alisha Rodrigues
That cheesy intense flavor has taken this dish to the next level. Perfect for a family dinner, my kids would love it
Jayne
This dish is so tasty. Love all the ingredients. My family loves it.
Amy
I’ve never tried this dish but I love everything in there, can’t wait to try it!
Beth Pierce
Thanks Amy! Enjoy!