Recipe by Chef John
"From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these."
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white onion, diced
red bell pepper, diced
green bell pepper, diced
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
ancho chile powder
chipotle chile powder
cooked chicken, torn into shreds or cut into chunks
shredded Cheddar cheese
corn tortillas, cut into quarters
Wonderful dish, used artcat's idea and put pepperjack cheese on top - nice touch to a good dish. Thank you artcat - as for Doug_B there is nothing on this site that says you "have" to try a recipe - if you look at the ingredients and don't like them then just move on, there is absolutely no call to be rude.
I gave it 3 stars is because it's a good generic recip. I myself prefer to substitute chopped green chiles for the RoTel or other brand of tomatoes and chiles, making it more a 'green' as oposed to 'red' casserole and use only white cheeses like jack or asadero or a combination of the two and going with the green chile powders with the exception of cooking the chicken with a little red chile.
Great recipe with unlimited ingredient changes per your individual tastes. One comment; Doug B why don't you get off this site if you have noting constructive to say. Seems like you are only a lowly Troll. You have no hobbies, no interests, no picture, no cooking preferences, etc. so why chime in with your negative comment...without even trying the recipe?
Wow. I haven't made this dish in ages. This particular recipe, and there are lots of them out there, surpasses any I've had before. It might be a little more work but it's totally worth it. The only change I made was putting a final layer of 6 deli slices of pepper jack cheese before baking. Yum!!!!
This is a pretty good version of a truly ubiquitous dish of Texas. Sort of an "inside joke"--the King Ranch is one of the biggest ranches in the world. They raise CATTLE, not CHICKENS! So it really has nothing to do with the King Ranch, per se. Here's a tip. Don't worry about finding or using fresh corn tortillas. I always have those on hand, but King Ranch Casserole is best made with tortilla chips. Yep--Tostitos, Santitos, even Doritos! They will soften up in the sauce & provide a good corn flavor. I've never, ever used actual tortillas. If you do decide to use actual tortillas rather than the preferred chips, be sure they are corn. Never use flour tortillas for King Ranch Casserole or enchiladas. Flour tortillas + sauce/liquid = gluey mess.
Wow. The seasonings & spices made this a perfectly delectable dish. As to those people who disdained it the loudest because it contained a canned soup, shame shame. All you needed to do was to take a pass OR simply make your own mushroom roux. This really was a very tasty dish with or without using canned soup(I tried it both ways & enjoyed it both times)... and I am sending my thanks to Chef John for once again giving us another option for a great-tasting chicken casserole. :)
this came out great.
I haven't made this recipe in years, but as soon as I saw it, knew I had to pull out my recipe book,will be making it again real soon. As for those who hate anything to do with condensed soup, get off your high horse! You don't know what you are missing. Better still, get off the site.
* Percent Daily Values are based on a 2,000 calorie diet.
King Ranch Chicken Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 253
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