I wanted to share this recipe for King Ranch Chicken with you. It is a great way to feed a large group or bunch of teenagers. This is just one example of hundreds of ways to use that versatile chicken soup substitute recipe. It reheats beautifully and you can freeze in smaller casserole dishes for meals later.

One thing I mention in the video that I use an extra-large casserole pan for this dish. It measures 11x18x2. If you don’t have a dish that large you can divide this up among several smaller dishes.

King Ranch Chicken: Ingredients

Don’t let the number of ingredients deter you from trying this dish. If you have everything ready before you start cooking, it comes together really fast. And it is super simple!

King Ranch Chicken is as simple as “dump everything in the pot” and stir!

Here is the video for King Ranch Chicken. It shows just how simple it is to prepare.

Now you are going to want to bake this at 350 degrees for 1 hour. Cover it with aluminum foil for the first 50 minutes so the cheese doesn’t burn. Then remove it for the last 10 minutes to melt the cheese. Below the recipe, I have a special tip for getting picky children to eat things that may not look especially appetizing.

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King Ranch Chicken

Southwest inspired casserole, ready to feed a crowd

Course Main Course

Cuisine Mexican

Keyword Casserole, Mexican

Total Time 1 15

Servings 10

Ingredients

non-stick spray
2-3 tbsp avocado oil
1 large onion diced
2 cups chicken stock I Love Better Than Bullion
1 15 oz can black beans rinsed & drained
1/2 recipe of substitute Cream of Chicken Soup recipe/video on blog
1 16 oz jar salsa verde
1 15 oz can enchilada sauce read the labels on this carefully
8 oz sour cream
1 tbsp paprika
-1 tsp garlic powder
1 tsp pink Himalayan salt
1 tsp black pepper
6 cups shredded chicken
1 8 oz can of tomatoes with diced green chilies
20 corn tortillas cut into 3/4 inch strips
6 cups of shredded cheese cheddar/Monterey jack

Instructions

Heat oil in a 6-quart pot over medium heat. Add the onion and sauté until tender.
Add the stock, beans, chicken soup, salsa verde, enchilada sauce, sour cream, and spices. Stir until well incorporated. Bring to a simmer over medium heat. Stir in the chicken, tomatoes with chiles, tortilla strips, and 4 cups of cheese. Stir until well combined.
Pour into a prepared baking dish. Top with the remaining 2 cups of cheese. Cover with aluminum foil sprayed with non-stick spray. (Extra large baking dish. 11x18x2 fits nicely)
Bake for 1 hour at 350 degrees. Uncover for last 10 minutes. Let rest for 10 minutes before serving.

Notes

recipe credit:

Magnolia Table

by Joanna Gaines

My trick for feeding picky children

Long ago, I too had picky children that “ate with their eyes”. So if I attempted to serve something like King Ranch Chicken to them I would brace myself for a struggle. Then I found a better way. My children liked soft tacos. So at our house EVERYTHING with even the slightest hint of a Mexican/Southwest flavor became “taco something”. Taco soup, Taco lasagna, taco burgers…you name it. So when I made another dish way back then that looked about like King Ranch Chicken this was my solution. I put it in a soft taco shell and covered it with cheese.