This King Ranch Chicken Casserole is one of our family’s favorite dishes. I once fed it to a couple of hungry young men and they suggested I open a restaurant! I don’t know many restaurants that serve casserole, but it is good.
I did a bit of research into the recipe’s origins and discovered that while there is a King Ranch in Texas, they don’t claim to have come up with the recipe.
EVERYONE IN THE FAMILY LOVED THIS RECIPE. IT IS DEFINITELY GOING INTO OUR REGULAR MENU ROTATION. ~ MELISSA
I do know that true King Ranch Chicken calls for corn tortillas, but I’m the only one in the family who likes them, so I use flour instead.
Of course, if you wanted to make a gluten-free version of this casserole, corn tortillas would be the way to go. We like a bit of extra heat, so I sometimes replace the green pepper with a diced jalapeno or two.
And of course, a rotisserie chicken is one of my favorite time-savers when I make this meal. I also love that I can prep it early in the day and then just pop it in the oven when it’s time to make dinner.
No matter what kind of tortillas you use, when you layer them with tender chicken, peppers, cheese and a creamy sauce, you have a winner!
This is one of my go-to recipes when I’m craving comfort food. No matter how often I make this casserole, my family looks forward to it, and I rarely have leftovers.
Just a note: the original recipe calls for 2 cans of diced tomatoes and green chilies. I find that one is plenty, but feel free to add another if you like a saucier casserole.