Sunday Supper {King Ranch Chicken Casserole}

I’ve shared before that I’ve had a wide variety of outcomes with the Magnolia Table cookbook. I’ve found some greatest hits and some epic fails. I’ve also had some that look disgusting but taste great. King Ranch Chicken falls in that category, along with Chicken and Dumplings.

Thoughts on the King Ranch Chicken recipe…

  • Don’t serve it for company. It looks disgusting. I did serve it for company and am glad it was just Sister. :-)
  • It turns out really soupy. The liquid ratio is definitely off. Prepare to serve the first night in bowls. That said, our leftovers were completely normal consistency.
  • A 13×9″ pan is not big enough! After filling this one, I also filled a small foil pain and froze it for leftovers down the road.
  • I would add another can of black beans. We love beans.
  • I didn’t make the jicama salad that goes with it. I just didn’t have time or much interest.
  • Next time I will try covering with foil and baking for 45 minutes, then uncovering to let cheese brown on top. I think it could have cooked longer and my cheese made a weird crust on top.

All that to say…. everyone really liked it and I’ll make it again!

King Ranch Chicken Casserole

Magnolia Table

  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cups chicken broth (maybe cut back here to solve liquid issue)
  • 1 15 oz can black beans rinsed & drained
  • can cream of chicken soup (I hate the chunks of chicken in this so sub cream of onion)
  • 1 16 oz jar salsa verde (tomatillo)
  • 1 15 oz can mild enchilada sauce
  • 8 oz sour cream
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 cups shredded chicken
  • 2 4-oz cans fire roasted diced green chilis
  • 20 corn tortillas cut into 3/4 inch strips
  • 4 cups grated sharp cheddar cheese (1 lb)
  • 2 cups grated Monterey Jack cheese (8 oz)
  1. Preheat oven to 350. Spray pan(s).
  2. In a 7 quart soup pot, heat oil over medium heat. Add the onion and sauté until tender.
  3. Add the broth, 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, chiles, tortilla strips, and cheddar until well combined.
  4. Pour into a prepared baking dish and scatter MJ cheese on top.
  5. Bake for 30 minutes. Let stand for 10 minutes before serving.

If you have a foolproof King Ranch Chicken recipe, I’d love to try it. Post a link!

All Recipes | Sunday Supper | School Nigh Supper
Happy Hour | Appetizers | Sweets & Treats
Instant Pot | Crock Pot | Grill | Sunday Brunch
Menu Plans

Magnolia Table Cookbook | Magnolia Table Recipes

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest

6 thoughts on “Sunday Supper {King Ranch Chicken Casserole}

  1. My version of the King Ranch Chicken Casserole is a bit different and does not have the issues you mentioned. It always turns out perfect and is always so good!

    Preheat oven to 350. Spray or grease long baking dish.

    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 small onion chopped
    1 or 2 cans chopped green chilies
    1 cup milk
    4 chicken breasts, deboned, salted and peppered ( I use a large package of chicken tenders – much easier)
    1 large package of three cheese Mexican cheese
    1 package corn tortillas quartered

    Mix chicken, soups, onion, milk, and chilies in a bowl.
    Make 2 layers torn corn tortillas, chicken sauce and cheese.
    Bake covered for 1 hour. Uncover last 15 minutes.

  2. we call it Tijuana Trash but very similar recipe

    Tijuana Trash.

    1 small onion, chopped
    1 or 2 celery stalks
    1/2 cup green chilies, chopped
    1 whole tomato, chopped
    1 can cream of mushroom soup
    1 can cream of chicken soup
    8 oz. cheddar or Colby cheese, grated
    8 oz. sour cream
    (3 or 4 c.) 5 or 6 chicken breasts, cooked, boned, chopped
    1/2 teaspoon cayenne pepper
    1/2 teaspoon cumin seed
    1 (8 ct.) package flour tortillas, torn into pieces

    *Sauté’ onion and celery in butter.
    Add chilies and tomato.
    Add soups, sour cream, cheese, chicken and spices. Heat thoroughly.
    Butter a 9 x 13 pan. Layer tortilla shells and filling beginning with filling.
    Bake at 350 for 25-30 minutes. or until bubbly.

    Yield- 8 servings.

  3. Texas girl here. Gasp! That is not King Ranch Chicken and Joanna Gaines should know better! There’s no beans in it and a can of rotel tomatoes with green chili is a signature part of this thing. No, no, no to the enchilada sauce and salsa. This is close to the original recipe and you can add some plain corn chips to the top in the last five min of cooking for a little crunch: https://www.google.com/amp/s/www.food.com/amp/recipe/original-rotel-king-ranch-chicken-479197

    Please try the original and it will be perfect on the first night and so delicious they will be no left overs.

    (PS There is a TX grocery store chain that sells a king ranch soup kit in the produce section, and yours looks like the soup version…also delicious but not a casserole.)

Leave a Reply

Your email address will not be published.