King Ranch Chicken Casserole
August 18, 2009 by Marye Audet
Filed under Autumn, Casseroles
You know, there are some recipes that you just can’t make look good.O.k…so there are some recipes that OTHER people can make look good but I can’t. This is one of them.
Sigh, no matter how many images I take …it still..looks like…ABC food. You know, A-lready B-een C-hewed? Yeah. So, if you are big enough to NOT judge a book by it’s cover then you will probably be treated to one of your new favorite comfort foods.
King Ranch Chicken is an amazing combination of cooked chicken, corn tortillas, Ro-tel tomatoes, cheese, and cream with a few other things thrown in for good measure. It is the Tex-Mex version of Mac and cheese and DANG! it is good stuff.
You can vary the amount of chicken depending on your budget. I always just poach it and use the leftover broth for soup.
Easy? I threw this together a couple of days after my surgery. You can make it ahead and refrigerate, make it ahead and freeze, or make it and eat it. You can also cook it in a slow cooker. Awesome stuff.
And there probably won’t be left overs. If there are? Call me..I will be there in a heartbeat.
King Ranch Chicken Casserole
- 2 to 4 skinless, boneless chicken breast halves, cooked
- 1 cup chicken broth, or leftover broth from poaching chicken
- 1 1/2 cups chopped onion
- 2 cups half and half cream
- 8 oz cream cheese, cut in chunks
- 1/4 cup flour
- 1 tsp cumin
- 1 cup chopped poblano pepper
- 1/2 cup chopped red bell pepper
- 3 cans Ro-tel tomatoes
- 1/4 cup fresh, chopped cilantro
- 24 corn tortillas, torn in pieces
- 3 cups shredded Colby- Jack cheese (or cheddar)
- Preheat oven to 375F
- saute onion and peppers in a little oil until soft
- Add the broth
- whisk in the flour and cumin until smooth
- Add cream cheese and cream and simmer until the cream sauce is thickened, whisking often
- Adjust seasonings
- Stir in Ro-tel and cilantro
- Set cream sauce mixture aside
- Oil a 13×9 inch casserole. add a layer of tortillas, then a layer of cheese, then a layer of chicken. Repeat layers several times until all the ingredients are used up. Pour Sauce over all and top with a layer of shredded cheese
- Bake for 35-40 minutes
Serves 8
image:marye audet
You know, you’re right – you CAN’T make this look good (I mean, no one can) but man, oh man, does it make up for it in taste! This is, like, the definition of comfort food.
I know Jen..I love the stuff!
..already been chewed (ABC food)…you’re too funny Marye:D
What do you mean can’t make it look good??? that looks delish! Cook’s Country came up with the idea to use a crumbled Frito topping. IT. IS. YUM! And again, I like your idea of cream cheese. I’ll bet that adds a nice little tang to go with the spicy.
aww you are sweet, Donna. I think it looks icky..BUT it tastes good.
Now that what I call comfort! It looks delicious! I don´t think it looks already chewed, but I know what you mean if you feel you want it to look perfect for the photo. How do those Michelin chefs do it?! But really, you dish looks so good
thanks Sarah! it is great…I love this kind of food