Here is a step-by-step parents’ guide for making King Ranch Chicken Casserole. First, a note. While your child naps, it is recommended that you do all the prep you can do. Cook and shred the chicken. Chop the vegetables. Measure out your spices. Slice the tortillas. If your child does not take a nap, it is recommended that you order pizza. OK, let’s get started!
First, set the baby in her highchair with a fancy plastic bowl to play with. (Do not worry about wiping off her face after she just ate dinner.)
Melt butter in a heavy saucepan over medium high heat.
Pick up the bowl from the floor.
Add onions and cook until tender, stirring occasionally, about 10 minutes.
Pick up the bowl.
Pick up the bowl.
Pick up the bowl.
Pick up the bowl.
Give the baby a drink of water.
Add green pepper and cook for about 5 more minutes.
Give the baby a straw.
Add garlic and chicken broth.
Give the baby a Sophie the Giraffe.
Pick up the Sophie.
Stir in spices, mushroom soup, chicken soup, broth, and tomatoes.
Pick up the Sophie again.
Allow soup mixture to cook over medium heat, stirring occasionally, for about 7-8 minutes.
Hand the baby a Cookie Monster action figure.
Pick up Cookie Monster.
Make motor boat sounds with the baby.
In a lightly greased casserole dish, spread half of the shredded chicken. Top that layer with half the soup mixture.
Give the baby a whisk.
Next, sprinkle on 1 cup of shredded cheese. Top with half the tortilla strips. Repeat the layers one more time, then sprinkle the top with 1 more cup of cheese.
Turn to pick up the whisk, but see that the baby is still happily playing with it. It seems to be her favorite toy. A sign?
Bake at 350 for about 1 hour.
Clean up your kitchen.
And that is how you make King Ranch Chicken Casserole in 57 easy steps.
See? So easy.
KING RANCH CHICKEN CASSEROLE (pdf)
Adapted from Southern Living
- 2 lbs boneless skinless chicken breasts
- 1 (32 oz) container chicken broth
- 2 T butter
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 garlic clove, pressed or minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 (10 oz) cans diced tomatoes with green chilies, drained
- 3 C shredded sharp cheddar cheese
- 12 (6 inch) corn tortillas, cut into 1/2 inch strips
Preheat oven to 350.
Place the chicken breasts in a heavy pot and cover them with the chicken broth. Cook over high heat just until the broth starts to boil, then reduce heat to low and simmer, partially covered, until the chicken is cooked through, about 10-12 minutes. Once it is cooked, shred the chicken into bite-size pieces. Reserve 3/4 Cup of the cooking liquid and discard the rest (or save it and freeze it for later use).*
Melt butter in a large saute pan over medium-high heat. Add onions and cook, stirring occasionally, until the onions are tender (about 10 minutes). Add green pepper and cook for about 5 more minutes.
Stir in garlic along with 3/4 C reserved cooking liquid. Add spices, soups, and tomatoes. Reduce heat to medium and cook for about 7-8 minutes, stirring occasionally.
In a lightly greased 13×9 casserole dish, layer 1/2 of the shredded chicken, followed by 1/2 the soup mixture, 1 C cheese, and 1/2 of the tortillas. Repeat one more time, then top with the remaining cup of cheese.
Bake uncovered for about 1 hour, or until the cheese is melted and the edges are bubbling.
This would be great with a dollop of sour cream on top!
*You can cook the chicken in advance. You could also shred the meat from a store-bought roast chicken and use 3/4 C canned chicken broth in lieu of reserved cooking liquid.
xoxo,
