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
- 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)
- Preheat oven to 350. Spray pan(s).
- In a 7 quart soup pot, heat oil over medium heat. Add the onion and sauté until tender.
- 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.
- Pour into a prepared baking dish and scatter MJ cheese on top.
- 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!
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