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King Ranch Chicken Casserole
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4.92 from 12 votes

King Ranch Chicken Casserole

King Ranch Chicken made from scratch with no “cream-of” soups! 
Prep Time30 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 2 Tbsp. Butter
  • 2 Tbsp. Grapeseed or Canola Oil
  • 1 cup white or yellow Onion diced
  • 1 cup Green Bell Pepper diced
  • 2 Tbsp. fresh Jalapeno seeded and minced
  • 2 tsp. Minced Garlic
  • ¾ cup All-Purpose Flour
  • 1 tsp. Chili Powder
  • 1 tsp. Pepper
  • ¼ teaspoon Salt
  • 3 cups Chicken Broth
  • 1 cup Milk (2% or Whole)
  • 1 10 oz. can Diced Tomatoes with Green Chiles
  • ¼ cup canned mushrooms diced
  • 3 cups Cooked Chicken, Chopped or Shredded
  • 15 Corn Tortillas
  • 3 cups Shredded Mexican Blend Cheese

Instructions

  • Preheat oven to 350°F. Spray a 9″ X 13” casserole dish with non-stick cooking spray.
  • Heat butter and oil in Dutch oven over medium heat. Add onion, bell pepper, and jalapeno; cook for 7-10 minutes or until tender. Stir often. Add garlic and cook for 30 seconds.
  • Stir in flour and spices to vegetable mixture. Cook for one minute. Add chicken broth and milk. Turn heat to medium-high and cook until sauce thickens, stirring constantly. Remove sauce from heat and stir in diced tomatoes, mushrooms and chicken.
  • Layer 5 corn tortillas on bottom of casserole dish, top with one-half of sauce and one-third of cheese. Repeat layering of tortillas, sauce, and cheese. Top with corn tortillas and remaining shredded cheese.
  • Cover with foil, and bake at 350°F for 30 minutes. Remove foil and bake for an additional 5 minutes or until casserole is bubbly and cheese is melted.