King Ranch Chicken Casserole Recipe

Craving some Tex-Mex comfort food? Get ready to dig into a warm, cheesy plate of King Ranch Chicken Casserole, a Southwestern favorite that’s loaded with flavor! This dish combines tender chicken, spicy peppers, and creamy cheese in one skillet, making it a family-friendly meal that’s perfect for any busy weeknight. Let’s dive into making this indulgent yet simple casserole, which has a perfect balance of spice and richness. You can even make it gluten-free with one simple tweak!

Ingredients List

Casserole Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 red bell peppers, chopped
• 1 small yellow onion, chopped
• 1 poblano pepper, chopped
• 1 small jalapeño, seeded and finely chopped
• 3 cloves garlic, minced (about 1 tablespoon)
• ½ tablespoon ground chili powder
• ½ teaspoon ground cumin
• ¾ teaspoon kosher salt
• 2 tablespoons all-purpose flour (substitute a gluten-free flour blend for gluten-free version)
• 1 cup unsalted chicken broth (or water)
• 2 ounces reduced-fat cream cheese, softened
• 1 ½ cups shredded or diced cooked chicken breast (about 1 medium breast)
• 1 can diced tomatoes with green chiles, drained (10 ounces)
• 3 (6-inch) corn tortillas, torn into 1-inch pieces
• ⅔ cup shredded Mexican-blend cheese, divided

Optional for Serving:

• Chopped fresh cilantro
• Nonfat plain Greek yogurt

Cooking Tips for Chicken:

You can prepare chicken breast using a variety of methods. Try Baked Chicken Breast , Air Fryer Chicken , or Crock Pot Shredded Chicken . If you prefer shortcuts, rotisserie chicken can work well too!

Step-by-Step Instructions

Prepping the Skillet

1. Set Up the Oven: Start by placing a rack in the upper third of your oven (ideally on the second-highest slot) and preheat your broiler. This will help achieve that beautiful golden-brown melted cheese on top.
2. Sauté the Vegetables:
   In a medium-sized ovenproof skillet, heat the olive oil over medium-high heat until it’s hot but not smoking. Add the chopped red bell pepper, yellow onion, poblano, and jalapeño. Sauté the veggies, stirring occasionally for about 8 to 9 minutes, or until they’ve softened nicely. This is the base of flavor for the casserole!
3. Add the Seasoning:
   Next, add the garlic, ground chili powder, cumin, and kosher salt. Stir constantly, letting the spices coat the vegetables and become wonderfully fragrant, which will take about 1 minute of stirring.
4. Thicken the Mixture:
   Sprinkle the all-purpose flour over the vegetable mixture and immediately start stirring. Keep stirring for about 1 minute until the flour completely coats the veggies and disappears, and you don’t see white bits of flour anymore. The flour will help thicken the casserole sauce later on.

Making the Creamy Sauce & Layering the Casserole

5. Create the Sauce:
   Gradually stir in the chicken broth (or water) with the vegetables, ensuring there are no lumps. Bring the mixture to a boil, stirring occasionally, until it begins to thicken, which should take about 3 minutes. Once the broth thickens slightly, reduce the heat to low.
6. Stir in the Cream Cheese:
   Break the reduced-fat cream cheese into small chunks and add them to the skillet. Stir until the cream cheese fully melts into the sauce, making it extra creamy and velvety. This will give your casserole that signature rich flavor!
7. Add Chicken, Tomatoes, and Tortillas:
   Gently fold in your shredded or diced cooked chicken, the drained can of diced tomatoes with green chiles, and the torn corn tortillas. The tortillas not only soak up that delicious sauce but also add heartiness to the dish.
8. Layer the Cheese:
   Stir in half of the shredded Mexican-blend cheese, mixing everything gently until well combined. Then, sprinkle the remaining cheese evenly over the top for that irresistible melted cheese layer that everyone loves.

Broiling & Serving the Casserole

9. Broil the Casserole:
   With your skillet fully prepped, place it under the broiler, but don’t walk away! Keep a close eye on it, as it only takes 1 to 2 minutes for the cheese to melt and turn a beautiful golden brown. You want the cheese bubbly and slightly caramelized, but be careful not to let it burn.
10. Garnish and Serve:
    Once the cheese is perfectly melted, carefully remove the skillet from the oven (it’ll be hot!). For a fresh finish, sprinkle some chopped fresh cilantro over the top. If you want some cool richness to balance out the spice, serve your King Ranch Chicken Casserole with a dollop of nonfat plain Greek yogurt on top, which acts as a lighter substitute for sour cream.

Enjoy It Hot!

This casserole is best served piping hot right out of the oven. It pairs wonderfully with a light side salad, some tortilla chips, or salsa.

Storage Tips

If you have leftovers (or want to prep ahead), this dish saves well:

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freezer: You can freeze the entire casserole for up to 3 months. Make sure it’s tightly wrapped or stored in a freezer-safe dish. Thaw overnight in the fridge, then reheat in the oven until piping hot.

Conclusion

There you have it—your easy, flavorful King Ranch Chicken Casserole, perfect for any busy weeknight or to treat the family to a cozy meal! From the tender chicken to the gooey melted cheese and tortillas swimming in a mildly spicy, creamy sauce, this Tex-Mex dish will quickly become a household favorite. Plus, with its easy prep and flexible ingredients, it’s a recipe you can come back to time and time again.

So grab your skillet, gather your ingredients, and dive into this cheesy casserole goodness!