King Ranch Chicken Casserole
8 people
00h 30
00h 45
This comforting King Ranch Chicken Casserole is a beloved Tex-Mex classic that promises to warm your heart and satisfy your taste buds. Layered with tender chicken, creamy sauce, and melted cheese, this dish features a delightful combination of corn tortillas, zesty tomatoes, and colourful peppers. Perfect for potlucks or family dinners, it's a dish you simply can't resist. Dive into this cheesy goodness!
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Ingredients and Method
Ingredients
- 1 ButcherBox.ca RWA, air chilled whole chicken, cooked and meat shredded
- 2 tbsp sour cream
- 10 x 6 in corn tortillas, cut into quarters
- 8 oz shredded Cheddar or pepper jack cheese
- 1/4 tsp chipotle chile powder
- 1/2 tsp dried oregano
- 1 tsp ancho chile powder
- 2 tsp ground cumin
- 1 can (10 oz) diced tomatoes with chiles or chili-style
- 3/4 cup ButcherBox.ca 100% organic seasoned chicken stock
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium white onion, diced
- 1 tbsp extra virgin olive oil
- for garnish sliced jalapenos, chopped cilantro, sour cream
Method
- Preheat oven to 350F
- Heat olive oil in a large skillet over high heat until shimmery. Saute onion and bell peppers in the hot oil until starting to soften, about 2 minutes. Transfer to a large bowl.
- To bowl, add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; stir to ensure all ingredients are well-combined into a sauce.
- Lightly grease or spray a 9 x 13 baking dish.
- Spread a couple of tablespoons of your sauce around the bottom of the baking dish, top with 1/2 the shredded chicken.
- Add half the remaining sauce, 1/2 the shredded cheese and 1/2 the cut tortillas.
- Spread remaining chicken over tortillas, spread remaining sauce (reserving about 1/2 a cup) over the chicken layer.
- Top with more shredded cheese, reserving some for the top layer. Add remaining tortilla wedges for top "crust".
- Spread reserved sauce over tortillas and top with the rest of the shredded cheese.
- Bake in preheated oven until sauce is bubbling, about 40 minutes.
- Change oven to broil setting and broil to brown cheese.
- You can also make this by cooking and cutting up 6 - 7 of our RWA, air-chilled, boneless skinless chicken breasts, or 2 packs of our RWA, air-chilled, boneless skinless chicken thighs.
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