King Ranch Casserole
The King Ranch is the largest ranch in the United States, but they make no claim on developing or naming this casserole. I think someone decided to name it after the King Ranch because it’s big on flavor and it will feed a big crowd. I downsized this one a bit to feed 4 instead of 6-8, so we can have 2 dinners from it.
There are also countless variations, and I studied several, coming down to pulling ideas from Southern Living, Meat Church, and Pioneer Woman to put this together.
King Ranch Casserole
King Ranch Casserole, fresh out of the oven
Ingredients
- 2-3 Tbsp olive oil
- 1 medium onion chopped
- 1 green bell pepper or 2 Anaheim peppers, seeded, cored and chopped
- 4 cloves garlic minced
- 3 cups shredded chicken ~1#
- 2 cans of cream of soups I like 1 chicken and 1 celery
- 1 can Rotel
- 1-2 Tbsp taco seasoning
- 12 corn tortillas torn into 1-2” pieces
- 2 cups shredded cheese
- 1 cup Crushed Taco Chips
- 1 Tbsp dried chives or parsley
Instructions
- Heat a large skillet over medium heat.
- Add the oil, then sauté the onion and peppers until soft.
- Add the chicken, soups, Rotel and taco seasoning and mix.
- Tear up the tortillas and put 1/3 in the bottom of a greased or sprayed 9×13 casserole dish.
- Top with 1/3 of the chicken mix, and then 2/3 cup of the cheese.
- Repeat those layers two more times for a total of 3 layers.
- Bake at 350 degrees F for 30-35 minutes.
- Put the crushed Nacho chips over the top for the last 5-10 minutes
- Garnish with scallions, chives or parsley.