We Texans, like most Americans, love our casseroles. Though what usually sets a Texan casserole apart from its neighbors is the spices used. Not shy with the peppers, most Texan casseroles have a bit of a kick. And one of the most popular casseroles we make is King Ranch Chicken Casserole, a soft, slightly spicy, cheesy mixture of tomatoes, corn tortillas, chicken, cream and peppers. It goes down easy and is the ultimate comfort food.
Casseroles today have a sort of retro appeal, yet I find they’re a terrific dish to prepare in the cooler months. Not only can you make them ahead of time, they can also feed many, freeze well and taste terrific as leftovers.
The rise of the casserole’s popularity occurred in the mid-part of the last century, an advent that coincided with the introduction in 1934 of Campbell’s Cream of Mushroom Soup—that ubiquitous ingredient found in almost every casserole recipe. It was the rare pantry that didn’t have a few cans of these on the shelf when I was young. And I know people that still swear by it as a secret ingredient, such as my Cajun friend who throws it into his etouffee in place of using a roux.
In hindsight, however, I shudder to think I used to savor this pasty white liquid riddled with tiny dots of processed mushrooms. I realize I probably ate it because it was one of the few commercial food items on hand in a house filled with health-food-store fare. Eating it was a bit of rebellion. So now that I’m a bit wiser about food, when I make casseroles today I don’t use canned soup. Instead, I make my sauces with butter, chicken broth and flour. Classic American casserole heresy, perhaps. But the results are just as delicious.
King Ranch Chicken is basically an enchilada casserole, but it’s creamier than most. And yes, most recipes for it call for canned cream soup. This certainly makes preparation simpler, but it can taste just as good without. But before discussing my recipe specifics, let’s take a look at the legend of this dish.
While the casserole could have been named after the ranch, since nobody has come up with a clear connection to it in regards to this dish, I’ve developed my own theory. Are you familiar with Chicken A La King? It’s a creamy mixture of chicken, mushrooms and bell peppers served on toast. Now let’s take a look at what makes up King Ranch Chicken: chicken (of course!), bell peppers, cream of mushroom soup, with the addition of tomatoes and green chiles (such as a can of Ro-Tel), all layered on corn tortillas. Do you see where I’m headed with this? I believe that someone added ingredients found in traditional Texan dishes—such as the spicy tomatoes and corn tortillas—to their traditional Chicken A La King recipe. In naming this new, Southwestern Chicken A La King they added the word “ranch”—because it conjures up a certain Texan feeling—and did away with the “a la.” And voila! King Ranch Chicken.
But in the end, it doesn’t really matter where the name comes from—it’s how it tastes. This is the quintessential home-cooked meal, a perennial favorite that no matter how sophisticated your palate, you’ll never refuse a heaping plate of the gooey, cheesy, tomato-y delight. It sticks to your bones and makes your tummy warm—plus it travels well and is always a big hit at potlucks.
So if you're looking for an easy yet tasty meal, why not tuck into a heaping, pleasing plate of King Ranch Chicken? Your mouth, as well as your friends and family, will thank you.
P.S. Off topic, but I'm headed to Phoenix next week for business. Does anyone have some recommendations of places to eat?
Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder (or chili powder)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.
Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.
Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder
Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.
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