This is the best of the BEST! Chicken, tostada shells, peppers, tomatoes and ooey-gooey cheese. It should top the list of Best Comfort Foods. It will make your day better!
If you are from Texas or anywhere in the South you are likely familiar with this dish…because you will find it everywhere! Every gathering, every potluck. And with good reason! This recipe is a KEEPER!
This casserole has been around since the 1950’s and the origins are unclear. Some say it’s named after the country’s biggest ranch, King Ranch…which happens to be located in Texas. BUT, that’s it…they have never claimed the recipe. So, who knows? AND, who cares?
The original recipe used cream of chicken and cream of mushroom soup…but this updated version is SO GOOD! It was also made with corn tortillas and I instead use tostada shells.
I also like to use rotisserie chicken and the average grocery-store roasted chicken is the perfect amount for this recipe. But, use any leftover chicken…or cook some up!
Start by melting butter in a saucepan and sauté onion, green & red peppers and the diced jalapeno.
When the peppers and onion are soft, throw in garlic, chili powder, cumin, salt and pepper and let that cook for a bit.
Sprinkle the flour over the peppers and mix well. Cook and stir for a good minute.
Turn the heat to HIGH and pour in the chicken broth. Cook and stir until the sauce bubbles and thickens. Remove from heat.
Add the Rotel tomatoes, green chilis and sour cream…stir it up and look at the lovely sauce you made!
In a separate bowl, combine the chicken and chopped cilantro.
Pour the sauce over the chicken and mix together. Salt and pepper to taste.
Now you can build the casserole!
Spray the baking dish with cooking spray…
Break up 6-8 tostada shells and spread across pan.
Spoon on half of the chicken and about a third of the grated cheese.
Then another layer of tostada shells, chicken and cheese.
Then another layer of broken tostada shells and top with 8 slices of pepper jack cheese,
Sprinkle with the remaining cheddar and throw it in the oven.
When it’s done baking let it sit for 10 minutes and top with cilantro leaves.
ENJOY!!!
King Ranch Chicken Casserole
Ingredients
- 6 Tbsp butter
- 1 cup chopped onion, chopped
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 1 jalapeno, diced
- 2 tsp minced garlic
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup flour
- 1¾ cups chicken broth
- 1 10 ounce Rotel tomatoes with green chilis, drained
- 1 small can chopped green chilies, drained
- 1½ cups sour cream
- 4-5 cups chicken breast, cooked and cut or torn into bite-sized pieces **I use rotisserie chicken
- 1 cup cilantro leaves, chopped
- 4 cups sharp cheddar cheese, grated
- 8 slices pepper jack cheese
- 18-24 tostada shells
Instructions
- Preheat oven to 375°.
- Melt butter in saucepan over med-high heat. Add onions, red and green peppers and jalapenos. Cook and stir for 8-10 minutes until peppers are softened.
- Add garlic, chili powder, cumin, salt and pepper. Cook and stir for about a minute.
- Sprinkle with flour. Stir and cook 1 minute.
- Stir in chicken broth. Turn heat to high…cook and stir until mixture comes to a boil and has thickened.
- Stir in Rotel tomatoes, green chilies and sour cream.
- In large bowl mix chicken and cilantro together. Pour sauce over the chicken and mix well.
- Spray 9×13" baking dish with cooking spray. Break 6-8 tostada shells apart across bottom of baking dish.
- Spoon on half of the chicken mixture. Sprinkle with about ⅓ of the cheese.
- Add another layer of tostada shells, the remaining chicken mixture a third of the cheese.
- Make a layer of broken tostada shells on top. Cover with slices of pepper jack cheese and sprinkle with remaining cheddar cheese.
- Cover with aluminum foil sprayed with baking spray. Bake for 20 minutes.Uncover and bake for 15 minutes more.Let sit for 10 minutes before serving.