Description
King Ranch Chicken Casserole is a comforting Tex-Mex-inspired layered casserole made with tender seasoned chicken, sautéed onions and bell peppers, a creamy cheesy sauce, diced tomatoes with green chiles, and crispy tortilla chips, all baked to bubbly perfection. This hearty dish combines bold flavors and crunchy textures for a satisfying family meal.
Ingredients
Chicken and Seasoning
- 1 lb. boneless, skinless chicken breast
- 1 Tbsp chili powder
- 1 Tbsp cooking oil
Vegetables and Cheese
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 green onions, sliced
- 8 oz. cheddar cheese, shredded (divided: 1/2 cup + 1.5 cups)
Sauce Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup chicken broth
- 1 10oz. can diced tomatoes with green chiles, drained
- 1/2 cup sour cream
Other
- 5 cups tortilla chip strips
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board, cover with plastic wrap, and use a mallet or rolling pin to pound the chicken into an even thickness of about 3/4 to 1 inch. Season both sides evenly with chili powder.
- Cook the Chicken: Heat cooking oil in a large skillet over medium heat. Once hot, coat the pan surface and add the seasoned chicken breasts. Cook for about 5 minutes on each side until browned and fully cooked through. Remove chicken to a clean cutting board and let cool.
- Preheat Oven and Prep Veggies: While the chicken cooks, finely dice the onion and bell pepper, shred the cheddar cheese, and preheat your oven to 375ºF (190ºC).
- Sauté Vegetables: In the same skillet, add butter, diced onion, and bell pepper. Sauté over medium heat until onions are soft and translucent, about 4-5 minutes.
- Add Flour: Sprinkle the all-purpose flour over the vegetables in the skillet. Continue to sauté for about one more minute until the flour is golden and coats the bottom of the pan.
- Make the Sauce: Gradually pour in the chicken broth, stirring constantly to dissolve the flour and scrape any browned bits from the pan. Let the sauce simmer gently until it thickens into a luscious gravy. Remove from heat.
- Add Chicken and Tomatoes: Drain the canned diced tomatoes with green chiles well. Dice the cooked chicken into bite-sized pieces and stir them along with the tomatoes into the thickened gravy.
- Finish the Sauce: Stir in the sour cream and 1/2 cup of shredded cheddar cheese until fully combined and creamy.
- Assemble the Casserole: In a 9×13-inch casserole dish, layer a few handfuls of tortilla chip strips evenly on the bottom. Spoon half of the chicken mixture over the chips. Add another layer of tortilla chips, about half the amount as the first layer, then spread the remaining chicken mixture over the chips. Finally, top with the remaining 1.5 cups of shredded cheddar cheese.
- Bake and Serve: Bake the assembled casserole in the preheated oven at 375ºF (190ºC) for 15 minutes, or until the cheese is melted and bubbly and edges are lightly browned. Remove from oven, sprinkle sliced green onions on top, and serve hot.
Notes
- Ensure the chicken is cooked through before dicing to avoid any raw pieces in the casserole.
- Use freshly shredded cheddar cheese for better melting and flavor compared to pre-shredded varieties.
- Drain the canned tomatoes well to prevent the casserole from becoming too watery.
- For a spicier dish, use tomatoes with hotter chiles or add extra chili powder to taste.
- This casserole can be prepared a day ahead and baked just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
