Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is actually ideal for this recipe - it saves preparation time and adds wonderful flavor. Simply remove the skin and shred the meat. One average-sized rotisserie chicken typically yields about 3-4 cups of shredded meat, perfect for this recipe.

Why does my King Ranch Chicken turn out soggy?

Sogginess usually happens when there's too much liquid in the casserole. Make sure your chicken mixture isn't too runny before assembling. Also, using fresh tortillas rather than older ones can help, as they absorb moisture better during baking.

Can I make this recipe ahead of time?

Yes! This is a perfect make-ahead dish. You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. If baking directly from the refrigerator, you may need to add 5-10 minutes to the cooking time.

How can I make this recipe healthier?

Try using low-fat cream of chicken soup, reduced-fat cheese, and adding extra vegetables like corn, zucchini, or spinach to the chicken mixture. You can also use whole grain corn tortillas for added fiber.

King Ranch Chicken Recipe

Description

King Ranch Chicken is a classic casserole dish loaded with layers of creamy, flavorful chicken, tender corn tortillas, and melted cheddar cheese. It’s a comforting one-pan meal that’s perfect for family dinners or potlucks. This recipe is easy to make, can be prepared ahead, and freezes well for those busy weeknights.

Ingredients

Units Scale

1 tablespoon olive oil
1 tablespoon butter
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cloves garlic, minced
2 cans cream of chicken soup
1 cup chicken stock, divided
3 cups cooked and shredded chicken (rotisserie recommended)
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
12 corn tortillas
2 cups grated cheddar cheese

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Instructions

Preheat the oven.
Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.
Cook the vegetables.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and red bell pepper, and sauté for about 7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Make the creamy chicken mixture.
Add the cream of chicken soup and 1/2 cup of the chicken stock to the skillet. Stir in the chili powder, cumin, black pepper, cayenne pepper, and kosher salt. Mix thoroughly. Fold in the shredded chicken, coating it well in the creamy mixture. Bring everything to a simmer, then remove the skillet from heat.
Layer the casserole.
Pour the remaining 1/2 cup of chicken stock into the prepared baking dish. Tear 4 corn tortillas in half and layer them evenly in the dish. Spread 1/3 of the chicken mixture over the tortillas. Repeat this layering process two more times, using all 12 tortillas and all the chicken mixture.
Add the cheese topping.
Sprinkle the grated cheddar cheese evenly over the casserole. Cover the dish tightly with aluminum foil.
Bake the casserole.
Bake the casserole for 40 minutes in the preheated oven. Remove it from the oven and let it sit, covered, for 10 minutes to set before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions: Prep and assemble the casserole fully, but don’t bake. Cover tightly with cling wrap and foil, then freeze for up to 3 months. When ready to bake, remove the cling wrap and recover with foil. Bake directly from frozen at 350°F for 1 hour.
Serving Suggestion: Pair this dish with a side of steamed vegetables, a crisp green salad, or warm dinner rolls for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 980
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28
Cholesterol: 100mg