King Ranch Chicken Casserole is one of our favorite one-dish suppers, and once you make this easy recipe, you'll understand why. Hailing from an era when casseroles were king, this Tex-Mex dish still reigns supreme at everything from family dinners to church suppers to neighborhood potlucks. Though not an invention of the historic King Ranch in Texas—it's more likely the creation of a ladies' Junior League—the layers of corn tortillas, tender chicken, sautéed peppers, and cheese never fail to please a crowd. This comforting casserole is a great use for leftover cooked chicken (or Thanksgiving turkey), or you can use a large, shredded rotisserie chicken. The recipe also calls for canned tomatoes with diced green chiles, which adds a good amount of tanginess and heat to balance out this rich and creamy dish. (Be sure to drain the tomatoes to keep the sauce from being too watery.) If your crowd isn’t a fan of spicy foods, you can also substitute diced canned tomatoes. Similar to lasagna, King Ranch Chicken Casserole is made of layers of torn corn tortillas, instead of noodles. Tear the tortillas into uniform pieces—they don’t have to be perfect. If you want to make this casserole ahead of time, it freezes beautifully too. Assemble the casserole as directed, wrap it tightly with aluminum foil, and freeze the casserole up to one month. Thaw in the refrigerator overnight, and bake as directed. This recipe so easy to make and such a crowd-pleaser that it’s earned dozens of rave reviews. Reader “casserolesrock” said: “Wow, this was easy and turned out better than expected. My picky kids really liked it and are already asking when I'm going to make it again!” Reader “Elagain” said: “I made this last night for dinner. It was delicious—sure to be a family fave.”

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