Well it looks like we’re back in Tex-Mexico again today. We’re making a classic from our childhoods, King Ranch Chicken. However we’re making it all little fancy today, by cooking our chicken and veggies in the wonderful browned chicken bits. This recipe is a classic and I’m sure you’ll love it as much as I do. (I’ve literally eaten it for 3 days straight) Let’s make it!

Hot Tip #1
You can use tortilla chips instead of regular tortillas. That's how we used to make it as kids!

Episode

Ingredients

How much are we making?
Servings
+
-
Ingredient
Amount
Chicken Breasts
1 Pound
Adobo Seasoning
1/2 Teaspoon
Vegetable Oil
1 Tablespoon
Onion
1
Bell Peppers
2
Serrano (Optional)
1
Garlic
1 Clove
Frozen Corn
1 Cup
Cream of Mushroom Soup
1 (10.5 oz) Can
Cream of Chicken Soup
1 (10.5 oz) Can
Rotel
1 (10 oz) Can
Chicken Bouillon Powder
1 Teaspoon
Water
1 Cup
Cumin
2.5 Teaspoons
Chili Powder
1.5 Teaspoons
Oregano
1/2 Teaspoon
Shredded Cheese
3 Cups
Corn Tortillas
15
Crushed Tortilla Chips
1/2 Cup
Cooking Spray
Sour Cream (Optional)
3 Tablespoons
Butter (Optional)
1 Tablespoon
Cilantro (Optional)
1 Tablespoon
Total
23

Steps

  1. Prepare Veggies and Chicken
    1. Chop up onion and bell peppers and add to set aside. Cutting up onion Cutting up bell peppers
    2. Mince the serrano chile and the garlic clove and set aside as well. Cutting up serrano Mincing garlic
    3. Season the chicken on both sides with the adobo seasoning and 1/2 teaspoon of cumin. Seasoning chicken
  2. Saute Time
    1. Add the vegetable oil to a medium sized saute pan over medium heat.
    2. Once the oil is hot add the chicken and cook for about 6-7 minutes on one side. Seasoning chicken
    3. After the 6 minutes is up, flip the chicken over and cook for another 6 or so minutes on this side until the chicken is completely cooked through. Remove from the pan when thoroughly cooked. well cooked chicken
    4. Add the butter to the still hot pan and allow it to melt. Once melted, add the cut up veggies and saute for 3-4 minutes scraping the browned bits of chicken on the bottom of the pan. Melting butter in pan Addomg veggies to pan Cooked veggies
    5. Now add the frozen corn and cook for another minute or so to thaw the corn out. Then remove the pan from the heat. Adding frozen corn to pan
    6. The chicken should be pretty cooled off now, so cut it up into bite sized pieces and place in a large bowl. Cutting up chicken
  3. Assemble the Casserole
    1. Add the cream of mushroom, cream of chicken, rotel, cumin, oregano, chili powder, sour cream, chicken bouillon powder, water, and cooked veggies to the bowl with the cut up chicken. Mix well to get everything all melded together. This is our filling (sauce). Cream of chicken being added Rotel being added Cumin, chili powder, and oregano being added Sour cream added Chicken bouillon and water being added Cooked veggies being added
    2. Spray a 9x13 inch baking dish with the cooking spray Spraying baking dish with cooking spray
    3. Pour a little bit of chicken sauce to the bottom of the dish (maybe about 1/2-3/4 of a cup) and spread evenly. Putting a thin layer of sauce down
    4. Put down 6 tortillas on top of this thin layer of sauce. Putting down 6 tortillas
    5. Now add more sauce (about 1/3 of whats left) and completely cover the tops of the tortillas. Covering tortillas with sauce
    6. Sprinkle 1 cup of cheese over the sauce. Covering with cheese
    7. Now cover the cheese layer with 5 tortillas and cover with more sauce again and another cup of cheese. Covering the cheese with 5 tortillas Spreading more chicken sauce over tortillas Sprinkling more cheese
    8. Now we are on our last layer. Put the last 5 tortillas down and cover with the rest of our sauce. Then top the chicken sauce with crushed tortilla chips. Top this with the last of our cheese. It’s now time to bake. making our last tortilla layer Making our last chicken sauce layer Crushing up tortilla chips to cover the top Sprinkling our last last layer of cheese
  4. Baking
    1. Turn your oven to 375F and place the cassrole in for 30 minutes.
    2. After 30 minutes it should be nice and bubbly and the cheese should all be melted and a little brown. Remove from the oven and let it cool for at about 10 minutes before serving. Top with cilantro if using. Enjoy! A decadent casserole of delicious King Ranch goodness.