The Best King Ranch Casserole Recipes

BEST KING RANCH EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
• Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
• Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

KING RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
• Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
• Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
• Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

BEST DAMN KING RANCH CHICKEN CASSEROLE

Steps:

• Step 1 Preheat oven to 350 degrees.Step 2 Add butter to large skillet over medium high heat. When butter melts, add onion and bell pepper. Cook for 5-7 minutes until softened. Add garlic and cook for 2 more minutes. Remove from heat.Step 3 To a large bowl add cooked chicken, Rotel, chopped jalapeno, both soups, cream, pepper, and cumin. Stir well to combine. Add cooked veggies and stir to combine.Step 4 You are ready to assemble! Butter or spray a deep 9×9 casserole dish. Start with a layer of tortillas. Cut 2 tortillas in half and place the cut side along the edges of the pan and place one hole tortilla to cove the hole in the center. Spoon about 1- 1 ½ cups of the chicken mixture on top of the tortillas and spread evenly. Top with ½ cup of shredded cheese...now tortillas...you may have to cut a few to fill in the holes in the corners.Step 5 Repeat layers ending with chicken mixture and cheese on top. Bake at 350 for 35 -40 minutes or until bubbly and golden brown. Check after 25 minutes, if cheese is getting too brown, lay a piece of foil over the top.Step 6 Let sit at least 15-20 minutes before cutting. Keep leftovers in container tightly sealed and refrigerate. It is even better the next day!Step 7 You can also bake it off the day before serving, refrigerate and reheat before serving. To reheat, cover with foil and bake at 300 for 45-50 minutes or until heated through.

KING RANCH CHICKEN CASSEROLE

Steps:

• In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
• Layer one-third of torn tortillas 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 layers twice. Bake at 350°F for 30 to 35 minutes.

KING RANCH CHICKEN CASSEROLE

Steps:

• Pre-heat oven to 375°F.
• Rub olive oil all over chicken breasts and then liberally sprinkle with salt and pepper. Bake for 50 to 60 minutes, or until internal temp is 165°F. Using an instant-read thermometer ensures proper doneness. Let cool, then remove skin and then cut meat from the bone and roughly chop. Set aside.
• Alternatively, remove the skin from 2 rotisserie chickens, then remove meat and roughly chop, set aside.
• Melt the butter over medium-high heat in a large skillet.
• Add onion, bell peppers, jalapeño and cook for 10 minutes, or until soft and starting to brown.
• Add the garlic, chili powder, cumin, paprika, and 1½ tsp of salt, and ½ tsp of black pepper. Cook for 2 minutes, until fragrant.
• Sprinkle the flour over the vegetables and cook, stirring often, for 1 minute.
• Using a whisk, incorporate the stock into the vegetables. Whisking to remove any lumps from the flour. Bring to a boil and cook for about 2 minutes, or until thickened. Mix in the tomatoes, green chilies and sour cream. Remove from the heat.
• In a separate bowl, stir together the shredded chicken with the cilantro and then add to the vegetable mixture.
• Heat a non-stick skillet over medium-high heat.
• Add about a tsp of vegetable oil to the skillet and then add a tortilla, and swirl around. Cook until lightly browned on the bottom and starting to crisp. About 1 minute. Flip, and repeat with the other side. Repeat with each tortilla, adding more oil as needed.
• Alternatively, use roughly chopped corn tortilla chips instead of the skillet-fried tortillas.
• Spray the bottoms and sides of either a large cast-iron skillet, or a 9x13 baking dish with cooking spray.
• Line the bottom of the skillet (or baking dish) with tortillas, slightly overlapping. You can quarter another tortilla to fill the open spaces between the tortillas. Or, if using chopped tortilla chips, line the bottom with a layer of them.
• Add half of the chicken/veggie mixture and then a third of the cheese. Repeat this process once. Top with remaining tortillas (or chips) and cheese.
• Cover with foil and bake for 20 minutes. (375°F)
• Remove foil and bake for another 20 minutes, until bubbly and lightly browned on top. Let stand for 10 minutes before slicing.

CROCK POT KING RANCH CHICKEN CASSEROLE

Steps:

• In a large bowl, mix together your peppers, onion, garlic, seasonings, sour cream, soups and tomatoes with chiles until well combined
• Place 6 corn tortilla shells in the bottom of a greased 6 quart slow cooker or casserole crock pot (overlapping as necessary)
• Spread half of your mixture from step 1 over your your tortillas
• Top with half of your chicken
• Sprinkle half of your cheese evenly over top
• Repeat layers once more
• Cover and cook on low for 4-6 hours or high for 2-3 hours, turning your insert halfway through cooking if your slow cooker does not cook evenly

KETO KING RANCH CASSEROLE

Steps:

• Preheat oven to 350 F.
• Melt butter in a large skillet over medium-high heat. Add onion and cook for 3-4 minutes, or until onions are translucent.
• Stir almond flour into onion mixture and cook for an additional 1-2 minutes, or until onions thicken slightly. Stir in chicken broth and combine well. Cook an additional 3-4 minutes or until sauce thickens.
• Stir sour cream and salsa into sauce to combine. Remove skillet from heat and stir in chicken, 6 oz shredded cheddar cheese, and tortilla pieces.
• Transfer mixture to 8- x 8-inch dish coated with cooking spray. Sprinkle top of mixture with remaining 2 oz shredded Cheddar cheese.
• Cover and bake at 350 F for 20 minutes. Uncover and bake an additional 15 minutes. Let cool 10 minutes before serving.

SPICY KING RANCH CHICKEN CASSEROLE

Steps:

• Heat the oven to 350 F (180 C / Gas 4). Lightly grease a 9 x 13 x 2-inch baking pan or 3-quart shallow baking dish.
• Serve the king ranch casserole with a tossed salad or sliced fresh tomatoes. Enjoy.