Recipe: Appetizing King Ranch Chicken Casserole

King Ranch Chicken Casserole. King Ranch Chicken Casserole When it comes to covered dish suppers, potlucks, or even busy weeknights, Southerners know that King Ranch Chicken reigns supreme. The familiar combination of pulled chicken, spicy green chiles, corn tortillas, and creamy canned soup takes us back to a dining table, surrounded by our loved ones. King Ranch Chicken Casserole is creamy, cheesy, and bursting with spicy flavors.

Though this popular Tex Mex dish did not. King Ranch Chicken Casserole I King Ranch Chicken Casserole I. This ranch chicken casserole is super comforting and has become a family favorite for busy weeknights! You can cook King Ranch Chicken Casserole using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of King Ranch Chicken Casserole

Prepare 6 medium of button mushrooms sliced.
Prepare 3 of stalks of celery sliced.
Prepare 1 can of condensed cream of mushroom soup (10 3/4 oz).
You need 1/2 cup of grated cheddar or fiesta mix cheese.
Prepare 1 tsp of red pepper flakes (optional).
It's 1 can of Rotel brand tomatoes (10 oz, other tomatoes with chilies may be substituted).
You need 6 of to 8 corn tortillas.
You need of salt & pepper.
It's 2 tbsp of butter.
Prepare 2 clove of garlic mined (small or to taste).
It's 1 of chicken thigh & leg quarter.
It's of water.

King Ranch Chicken Casserole is one of our favorite one-dish suppers, and once you make this easy recipe, you'll understand why. Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at everything from family dinners to church suppers to neighborhood potlucks. Though not an invention of the historic King Ranch in Texas—it's more likely the creation of a ladies. Over the holidays I visited my brother in Texas.

King Ranch Chicken Casserole step by step

Prep is 20 minutes, but you'll need 40 minutes to an hour for baking..
Place the chicken into a sauce pan with enough water to cover it. Salt & pepper the water well. I like to add some garlic or onion too. Bring to a boil & cook for 15 minutes, or until the chicken is cooked through..
Set aside & let the chicken cool. Retain liquid in a bowl. When the chicken has cooled shred the meat off of the bone. Discard bones & skin..
In a frying pan sauté the celery, mushrooms, & garlic in the butter until tender & fragrant. This can be done while the chicken cooks..
Transfer the sautéed vegetables to a mixing bowl. Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional). Fold the ingredients together..
Prepare an 8x8 pan or similar baking dish. Preheat oven to 350°F Fahrenheit..
Dip each corn tortilla into the broth reserved from the chicken. Then make a single layer in the pan. (As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly. Repeat steps for another layer of tortillas & mixture..
Cover with foil and bake for 20 to 30 minutes. Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot. Allow to rest for 5 minutes before serving..

I'm always enamored by the vast variety of regional specialties found in Texas. It seems Texas pride reaches into every element of life, especially local dishes. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil. Many (if not most) of you have probably heard of the King Ranch.