King Ranch Chicken Casserole

How to Make King Ranch Chicken Casserole

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1. Heat the oven to 190°C / 375°F and grease a 23 x 33 cm baking dish.

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2. Melt the butter in a large pan over medium heat and cook the onion and pepper for 8 minutes, until soft.

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3. Stir in the flour, chili powder and cumin and cook for 1 minute.

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4. Add the stock gradually, stirring, and simmer for 5 minutes, until thickened.

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5. Take the pan off the heat and stir in the sour cream, salt, tomatoes with green chiles and shredded chicken.

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6. Cover the base of the dish with a third of the torn tortillas, then a third of the chicken mixture and a third of the cheese. Repeat twice, finishing with cheese.

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7. Bake for 30 minutes, until bubbling at the edges and browned in patches. Rest for 10 minutes before serving.

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Tips for Making King Ranch Chicken Casserole

• Drain the tomatoes. Extra liquid makes the tortillas swell into a wet, heavy layer instead of holding together.
• Tear the tortillas rather than cutting neat strips. Ragged pieces overlap and soak up sauce more evenly.
• Rest the dish for 10 minutes. It sets enough to cut into clean squares that keep their layers.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with King Ranch Chicken Casserole

• Mexican red rice
• Refried beans
• Sliced avocado

Storing & Reheating King Ranch Chicken Casserole

Keeps in the fridge for up to 4 days and reheats well in the microwave or a 180°C oven. Freeze baked or unbaked for up to 3 months.

King Ranch Chicken Casserole FAQ: Common Questions

King Ranch Chicken Casserole Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.